Prepare all your
ingredients before you start.
- Slice your fillet
of pork across the grain into 1/4 inch thick
medallions (any fat should be trimmed off
- Chop shallots
and crush garlic cloves. Sauté in olive oil
and butter for 2 to 3 minutes.
- Add pork medallions
and sauté until sealed (outside of meat no
- Add quartered
mushrooms and sauté for a further 2 minutes
on medium heat.
- Add you cider
and increase heat to reduce.
- As it starts
to thicken add chicken stock and continue
with high heat until reduced to a thick, syrupy
- Add your cream
and again heat until sauce reaches the consistency
you want - a creamy texture.
- Add ground pepper
and sea salt to season to your liking.
I served it with
hash browns and a green leaf and roasted red
pepper salad (roasted to have their skins removed).