Pork, Apple And Sage With Potato Cakes

• 1 lb potatoes, peeled and halved
• 1 pinch ground nutmeg
• 6-8 tbsp vegetable oil
• 2 None red onions, peeled and sliced
• 1 1/2 lb pork tenderloin, sliced into medallions
• 2/3 cup cider
• 3/4 cup vegetable stock
• 2/3 cup heavy cream
• 2 None apples, peeled, cored and sliced
• 8-10 leaves fresh sage, chopped

1. For the potato cakes, cook the potatoes in boiling, salted water for 20 mins. Drain, season with nutmeg and mash. Roll into a thick cylinder and cut into 12-14 pieces. Heat 3 tbsp oil in a non-stick frying pan, add the potato cakes and cook, turning once, over medium heat until golden on both sides. Work in batches if necessary. Keep warm.
2. For the pork, heat the remaining oil in a large, deep non-stick frying pan, add the onion and pork, cook, for 4-5 mins until the meat is cooked through and lightly golden on both sides. Add the cider, stock and cream and simmer over low heat for 5 mins. Add the apple and sage and cook for another 5 mins. Divide between 4 plates and top with potato cakes.

potatoes, ground nutmeg, vegetable oil, red onions, pork tenderloin, cider, vegetable stock, heavy cream, apples, sage

Taken from recipes-plus.com/api/v2.0/recipes/17930 (may not work)