Pork Medallions with a Cider and Cherry Sauce

Mon, 22 June 2020

Pork Medallions with a Cider and Cherry Sauce (Serves 2)

Ingredients
8 Pork Medallions (180g to 200g per person)
1 tsp Sea Salt
½ tsp Black Pepper
½ tsp Ground Coriander
1 tbsp Olive Oil
1 Onion, Finally Diced
1 Clove of Garlic, Finally Diced
1 tbsp Butter
1 Handful of Fresh Cherries, Pitted and Halved
1 Sprig of Thyme
200ml Artisan Cider
100ml Chicken Stock
1 tbsp Balsamic Vinegar
A side salad and some roast potatoes on the side.

Method

1) Preheat a heavy based pan on a high heat.
2) Place the pork on to a plate and season all over with the salt, pepper and coriander.
3) Add the olive oil to the pan followed by the pork and cook on each side for 1 minute.
4) Once golden, reduce the heat, now add the diced onion and garlic followed by the butter and thyme.
5) Add the cherries and season with a pinch of salt and pepper. Toss the cherries around the pan and add the cider. Bring the cider to the boil, now add the stock and simmer for 2 minutes.
6) Remove from the heat. Place the pork onto a sharing plate, finish the cherry sauce with a splash of balsamic. Pour the sauce over the pork and serve with a fresh side salad and some roast new season potatoes.