Print Options:

Pork in a leek , Apple , mushroom cider sauce

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)
1

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

2

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

3

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

4

Add in the stock and leave to simmer for 10 minutes

5

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

6

Check seasoning

7

Pour over the cooked pork

8

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

9

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