Pork Medallions in a Calvados Cream Sauce

Pork Medallions in a Calvados Cream Sauce

Ingredients

1 tbsp olive oil
1 x 150g/5½oz pork fillet, cut into 3 medallions
salt and freshly ground black pepper
50ml/2fl oz Calvados
50ml/2fl oz double cream
25g of butter
1 shallot, chopped
4 Tablespoons pork stock
Chopped chives to garnish


Method

1. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown.
2 Fry the shallot in the same pan until soft (add more butter if needed).
3. Pour in the Calvados and flambé
2. In a small saucepan combine the pork stock and cream and bring to a rapid boil to thicken sauce. Pour remaining juices from the frying pan and resting medallions into the mixture and stir well.
3. To serve, place the pork into a serving dish and sprinkle over the chives.