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Yields1 Serving

A couple of pork medallions per person or a pork chop each or a file to seve 4

2 finely sliced leeks

2 thinly sliced apples

A couple of handfuls of button mushrooms quartered

A good knob of butter

Salt and white pepper

1/2pt of cider or apple juice of preferred

1/2-1 pint of vegetable stock

1 heaped tspn grain mustard

Double cream to taste (2-3 tblspn)

Melt the butter in a large pan and sauté until soft but not coloured

Add in the mushrooms and salt and pepper . Cook for a further 3 minutes

Add in the apple slices and cider , allow the alcohol to boil off

Add in the stock and leave to simmer for 10 minutes

Stir through the grain mustard and gradually add the cream stirring until desired consistency is achieved

Check seasoning

Pour over the cooked pork

I served with creamy mash and veg but this would also be nice with pasta or rice

If the sauce is too runny you can add a little cornflour and water paste to thicken

CategorySauce

Ingredients