Kevin Dundon's creamy mustard and apple pork medallion: Today
Updated / Tuesday, 5 Nov 2024 16:00
Kevin Dundon's creamy mustard and apple pork medallion: Today
Ingredients
- 1 pork fillet, cut into medallion
- 1 tbsp flour, for dusting
- 1 tbsp oil
- 25g butter
- 2 onions, sliced
- 3 garlic cloves
- 1 apple, sliced
- 2 tbsp Dijon mustard
- 250ml cream
- 100ml vegetable stock, optional
- 3 scallions, sliced
- Mash potato to serve
- Salt and pepper
Method
- Frist, cut the pork filet into 3cm medallion, season well and toss in flour to help create flavour.
- In a sauté pan, drizzle some oil, over moderate heat, sauté the medallions until coloured.
- Set aside and in the same pan, add the onion, garlic and apple and sauté for a further 2 -3 minutes until coloured.
- Stir the mustard, stock and cream and p[lace back the medallion onto the sauce.
- Cover with a lid and Simmer over medium heat for 4-5 minutes until the pork pieces are fully cooked.
- Serve warm with mash potato, some medallion of pork, covered with the mustard and apple sauce with sprinkle of scallions! Enjoy immediately.
