We tried this recipe tonight and found it top drawer. I should have been slightly more patient and allowed the cider to reduce a bit before adding the rest. It meant that a lot of time afterwards was spent reducing the sauce but it was definitely worth it. We enjoyed with rice noodles and sautéed spinach which worked a treat. Well done with this recipe 🙂
This is very simple and ready in less than 15 minutes – a superquick and tasty midweek supper. Good flavours, and you can make it low-fat by using low-fat crème fraiche instead of cream. I actually prefer crème fraiche to ordinary cream anyway, it’s more zingy.
1 pork fillet (tenderloin)
½ a large onion or 1 small one
2tsp wholegrain mustard
3 tablespoons crème fraiche (I use low-fat)
About 100ml dry cider
A knob of butter
salt and pepper to taste
First slice the tenderloin into medallions, about 1 or 2cm thick. Mix together the crème fraiche, mustard and honey in a bowl and set aside.
Put the butter in a frying pan and set it on a fairly high heat. Slice the onion finely and once the butter is frothing, add them to the pan. You’re not doing long, slow cooking here…
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