cookery school

Cider with Piggy

Ingredients

2 x pork fillets (trimmed of any fat)
500 ml double cream
250 ml cider
2 Braeburn apples (peeled, cored and thinly sliced)
4 shallots diced
1 tbsp olive oil
pinch salt & pepper

Serves: 4
Prep time: 00:05
Cook time: 00:15

Method

Thinly slice the pork fillets into half inch medallions and rub with salt & pepper.

Heat the oil in a large non stick frying pan, then add the shallots and cook without colour for 3 mins.

Then add the pork medallions and seal on both sides.

Pour in the cider and cook for 5 mins on medium heat.

Add the sliced apples and the cream

Bring to the boil then simmer for a further 4 mins

Adjust the seasoning and served with couscous, rice or new potatoes with a crisp green salad.

Enjoy!