Irish Pork Fillet with Apple and Cider

Hervorgehobene Mengen sind an deine Portionen angepasst.

1. 1

   Cut 300 g pork fillet into medallions, sear in 1 tbsp rapeseed oil over a high heat and remove.

2. 2

   Slice 150 g leek into rings and cut 2 apples into wedges, then soften in the pan.

3. 3

   Deglaze with 200 ml cider and reduce for 5 minutes.

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4. 4

   Stir in 100 ml skimmed milk and 1 tsp mustard and return the medallions to the sauce.

5. 5

   Leave to cook gently for 5 minutes, season with salt and pepper and serve.

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