Pork Medallions With Sage, Apple & Mustard Sauce

• 1 1/8 pounds pork fillets cut into inch-long medallions
• 1 granny smith apples or other crunchy, sharp apple, thinly sliced just before frying
• sage leaves about a dozen
• 1 shallots large, very finely chopped
• oil
• butter
• 3 3/8 tablespoons brandy
• 1 teaspoon English mustard
• 6 3/4 tablespoons vegetable stock good
• 6 3/4 tablespoons cream

1. 1. Preheat oven to 150 degrees C
2. 2. For the sauce, gently cook the shallot in a saucepan on a medium heat, in a little oil and butter, until soft and translucent.
3. 3. Turn up the heat, add the brandy and deglaze. Reduce by two thirds and turn the heat down to medium-low.
4. 4. Add the stock and simmer until reduced by half.
5. 5. Stir the mustard into the mixture well.
6. 6. Add the cream, heat through for 2-3 minutes and serve.
7. 7. Pan fry the medallions on a medium-high heat, in plenty of oil & butter, to brown on both sides (about 2-3 minutes per side).
8. 8. Keeping the used pan on the hob, transfer medallions to an ovenproof dish and finish in the oven - about 10-15 minutes, or until the pork is just cooked through.
9. 9. In the pan that was used for the pork, fry the sage leaves & apple slices, using a little more butter if required.
10. 10. Plate the apple slices in the centre, sit 2 or 3 medallions on them, and top with the fried sage. Spoon the sauce round the side.

pork, apples, sage, shallots, oil, butter, brandy, english mustard, vegetable stock good, cream

Taken from www.yummly.com/recipe/Pork-Medallions-with-Sage_-Apple-_-Mustard-Sauce-1692554 (may not work)