Joe's Tender Pork spiced fillet medallions, in a honey, cider, wholegrain mustard sauce

Mon, 20 July 2020

Joe's Tender Pork spiced fillet medallions, in a honey, cider, wholegrain mustard sauce

Ingredients:

(Serves 4)

2x 500g Pork fillet, fully trimmed and cut into 8 mini steaks

200g flour

Sea salt

50g curry powder

2 eggs beaten

100ml Rapeseed oil (or your favourite oil)

50 g butter

2 cloves of garlic minced

½ onion chopped

1tbls wholegrain mustard

1 tbls Honey

100ml Cider

50g chopped peeled pears

100ml of cream

1 sprig of fresh thyme

Method

In between 2 sheets of plastic, flatten out each piece of pork, one at a time and leave to one side

In a bowl, mix together, the flour, curry powder and a pinch of salt

In a separate bowl, beat the two eggs.

Heat a heavy based pan over a medium heat and add some more oil

Pass the flattened pork pieces through the four (shaking off any excess) and then through the egg and then onto the pan.

Cook for 1 minute and then turn and cook for another minute approx (you may need back into cook in two batches pending how big your pan is) , then remove from the pan and leave to one side

Heat back up the pan, add some more oil, now add the onion and garlic and cook until nice and soft 2-3minutes

Add the cider and reduce, then add the mustard, honey, pears and cream and let boil rapidly

Now add back in the pork and cook until sauce is of a nice coating consistency

Whisk in the butter, thyme and check that your happy with the seasoning

Serve with some nice mash potatoes and vegetables or with just some nice boiled rice