8 lean pork medallions, 50g each (if you can’t get these then buy a 400g pork fillet and slice into evenly sliced medallions yourself)
2 tsp vegetable oil
1 onion, finely sliced
1 tsp honey
1 handful fresh sage
a cup dry cider
1 cup chicken or vegetable stock
1 Granny Smith
1 Braeburn or Cox’s apple
1 tbsp lemon juice
Salt and fresh ground black pepper
Mixed green veg to serve
Tie each pork medallion horizontally and set aside.
Heat the oil in a frying pan and gently fry the onion for 5 minutes or until softened. Add the honey and cook for 3-4 minutes until golden.
Add the pork to the pan and cook for 2 minutes on each side until browned.
Add the sage (reserving a small amount for a garnish), cider and stock. Bring to the boil and then simmer for 20 minutes.
Meanwhile, core and cut each apple into 8 slices. Toss the slices in the lemon juice to stop them from browning.
Add the apples to the pork and mix gently. Season and cook for a further 3-4 minutes until tender.
Remove the string from the pork and serve immediately garnished with the remaining fresh sage and accompanied with lightly boiled green vegetables.