Elegant Pork Medallions in Stilton Cider Sauce

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut the tenderloin into 1" thick rounds. Dredge in flour salt and pepper and put aside.
  • Gently fry the onion and the chopped rosemary leaves in a little butter until the onion is soft and transparent.
  • Add the stock, and cider and then gradually add the crumbled Stilton allowing it to melt inches.
  • 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).
  • Then fry the pork medallions in batches for about 6 minutes per side. You want the pork to still be juicy.
  • Toss the pork in the sauce and serve, garnished with a sprig of rosemary.
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