Pork Fillet in a Cream Cider Sauce

INGREDIENTS

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

METHOD

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.