Pork Medallions With Sage, Apple & Mustard Sauce Recipe

Name: Pork Medallions With Sage, Apple & Mustard Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/8 pounds pork fillets cut into inch-long medallions; 1 granny smith apples or other crunchy, sharp apple, thinly sliced just before frying; sage leaves about a dozen; 1 shallots large, very finely chopped; oil; butter; 3 3/8 tablespoons brandy; 1 teaspoon English mustard; 6 3/4 tablespoons vegetable stock good; 6 3/4 tablespoons cream

Servings: persons

1 1/8 pounds pork fillets cut into inch-long medallions
1 granny smith apples or other crunchy, sharp apple, thinly sliced just before frying
sage leaves about a dozen
1 shallots large, very finely chopped
oil
butter
3 3/8 tablespoons brandy
1 teaspoon English mustard
6 3/4 tablespoons vegetable stock good
6 3/4 tablespoons cream

1
1. Preheat oven to 150 degrees C
2
2. For the sauce, gently cook the shallot in a saucepan on a medium heat, in a little oil and butter, until soft and translucent.
3
3. Turn up the heat, add the brandy and deglaze. Reduce by two thirds and turn the heat down to medium-low.
4
4. Add the stock and simmer until reduced by half.
5
5. Stir the mustard into the mixture well.
6
6. Add the cream, heat through for 2-3 minutes and serve.
7
7. Pan fry the medallions on a medium-high heat, in plenty of oil & butter, to brown on both sides (about 2-3 minutes per side).
8
8. Keeping the used pan on the hob, transfer medallions to an ovenproof dish and finish in the oven - about 10-15 minutes, or until the pork is just cooked through.
9
9. In the pan that was used for the pork, fry the sage leaves & apple slices, using a little more butter if required.
10
10. Plate the apple slices in the centre, sit 2 or 3 medallions on them, and top with the fried sage. Spoon the sauce round the side.

411

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/8 pounds pork fillets cut into inch-long medallions, 1 granny smith apples or other crunchy, sharp apple, thinly sliced just before frying, sage leaves about a dozen, 1 shallots large, very finely chopped, and more.

Yes, Pork Medallions With Sage, Apple & Mustard Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pork Medallions With Sage, Apple & Mustard Sauce

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