Ingredients
Serves 3
- 500g Pork Fillet, cut into inch-long medallions
- 1 Granny Smith (or other crunchy, sharp apple), thinly sliced just before frying
- about a dozen sage leaves
- 1 large shallot, very finely chopped
- a little oil & butter for frying
- 50ml brandy
- 1tsp english mustard
- 100ml good vegetable or chicken stock
- 100ml single cream
Description
Pork Medallions With Sage, Apple & Mustard Sauce Recipe. This Is A Lovely Rich And Delicious Recipe. Â The Brandy And Mustard Contribute To A Gorgeously Silky Rich Sauce And…
Nibbledish
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