- Serves: 4
- Cook Time: 25 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 tbsp groundnut oil
- 55 g butter
- 700 g pork fillet, sliced into 8 even-sized medallions
- salt, and freshly ground pepper
- 1 tbsp olive oil
- 1/2 red onions, chopped
- 2 Bramley apples, diced
- 55 g dried apricots, (no-soak) chopped
- 200 ml white wine
- splash of white wine vinegar
- 1 tbsp Pommery mustard
- 1 shallot, hopped
- 300ml reduced beef stock
- 2 tomatoes, skinned, de-seeded and diced
- 1 tbsp parsley, chopped
1. Heat the groundnut oil and 25g of butter in a heavy-based frying pan.
2. Add in the pork medallions and fry on both sides, taking care not to over-cook the pork. Season with salt and freshly ground pepper. Remove from the pan and keep warm.
3. Meanwhile, heat the olive oil in a heavy-based saucepan. Add in the red onion and apple and fry gently for 3-5 minutes, taking care not to let them colour.
4. Add the dried apricots, 100ml white wine and the white wine vinegar. Simmer gently until the wine has reduced considerably.
5. Mix in the mustard and season with salt and freshly ground pepper.
6. Add the remaining butter to the frying pan used for the pork and heat until melted. Add in the shallot and fry gently, stirring often.
7. Add in the remaining white wine and cook briskly until reduced. Add in the stock and bring to the boil.
8. To serve, divide half of the apple and apricot relish and place a little on top of each fried pork medallion. Place 2 medallions each on 4 warm serving plates.
9. Stir the remaining apple and apricot relish into the wine sauce, then mix in the tomato and parsley.
10. Spoon the sauce around the pork medallions and serve at once.
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