Pork Fillet in a Cream Cider Sauce
The Mains of Drum
PREPARATION TIME: 5 MINUTES
COOKING TIME: 10 MINUTES
OVERALL COOKING TIME: 15 MINUTES
1 tbsp Olive Oil
2 Pork Fillets cut into medallions
Salt & freshly ground black pepper
100ml Thistly Cross Original Apple Cider
1 tbsp Wholegrain mustard
150ml double cream
1 tsp chopped fresh chives
Step 1: Heat oil in frying. Season pork medallions on boths sides with salt and pepper and then fry for 3-4 mins on each side until golden brown.
Step 2: Add the cider, mustard and cream, simmer gently until sauce is reduced and thickened, Season to taste.
Step 3: Pour the ale and 150ml water into the casserole and crumble the stock cube over the top. Stir in the tomato purée, sugar, bay leaf and a splash of Worcestershire sauce. Bring to the boil then reduce the heat, cover with a lid and simmer gently for 30 minutes, stirring occasionally.
Step 4: Serve with mashed potato and fresh greens and a sprinkling of chives to garnish.