Elegant Pork Medallions in Stilton Cider Sauce

By ms.susan on September 13, 2010

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Ingredients

    1. 1 lb pork tenderloin, cut into inch thick rounds
    2. 2 tablespoons flour
    3. 2 tablespoons butter
    4. 1 small onion, finely diced
    5. 3 1/2 ounces Stilton cheese, crumbled
    6. 1/4 cup table cream
    7. 1/4 cup cider
    8. 12 fresh rosemary leaves, chopped
    9. 1 cup chicken stock
    10. salt and pepper, to taste

Directions

  1. Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
  2. Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
  3. Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
  4. Add the cream and let the mixture bubble down until it is thick and reduced by approx 2/3. (I gently simmered for an hour stirring frequently).
  5. Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
  6. Toss the pork in the sauce and serve, garnished with a sprig of rosemary.
 
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