Porc Medallions in a Cider, Mustard and Cream Sauce

This is one of Jacqui's favourite sort of meals. These are the sort of recipes in France that just seem to be part of memorable meals out.

Ingredients:

• 1 small onion
  
• 20gms butter
  
• 200ml Cider
  
• 100ml Double Cream
  
• 1 Tbsp Full Grain Mustard
  
• 8 Pork Medallions
  
• Freshly ground Pepper and Salt
  

Seaon the pork both sides with salt and pepper. Fry (medium/high heat) the medallions of pork in a little butter until slightly brown on both sides, cover and put into a warm oven until ready for serving.

Finely chop the onion and fry (medium heat) in a knob of butter until starting to brown, add the cider and reduce, then add the remaining butter and when melted add the mustard. Whilst stirring well now slowly add the cream (do not allow to boil) You should now have a reasonably thick sauce but this can be thickened as required with a basic roux. Whilst the meat has been resting it will have let out juices – these can be stirred into the sauce. Season and then serve the pork with the sauce. Serve with Dauphinoise potaotoes and a little buttered cabbage or other vegetable of your choice. Nice with a glass of cider as well !!

(Serves 4)