(4 servings)

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.

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Gavin Walsh
Gavin Walsh

A British fitness and fat loss magician that helps men and women lose the jelly from their belly pronto. Gavin is the head coach here at Body Fixers and has been featured in the likes of Men's Health, Women's Health and Men's Fitness, as well appearing on British TV several times with delightful nuggets of fitness and fat loss wisdom.

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