Tangy apples and hot mustard ensure this dish is packed full of punchy flavours
Prep:15 mins
Serves 4
1 tbsp olive oil3 eating apples500g pork fillets, sliced into medallions200ml reduced-salt chicken stock1 tbsp wholegrain mustard1 tbsp chopped sage leaves2 tbsp half-fat crème fraîche
STEP 1Heat half the oil in a large frying pan. Core and cut the apples into wedges, then cook for about 10 mins until caramelised and softened. Remove from the pan and set aside. Heat the remaining oil. Fry the pork on each side for 2 mins. Add the stock and mustard to the pan, then bubble for 5 mins or until the pork is cooked through. Return the apples to the pan with the sage and cook for 1 min more.STEP 2Remove from the heat and stir in the crème fraîche and some seasoning.
