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Pork medallions with apple and horseradish sauce

updated

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Ingredients for 3 servings:

  • 800 g pork fillet(s)
  • 2 apples
  • 2 small onions
  • ½ bunch parsley
  • 3 tbsp Calvados
  • 150 g whipped cream
  • 2 tsp horseradish
  • 150 ml vegetable stock
  • 2 tbsp cranberries

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the pork fillet into thick pieces and season with salt and pepper. Cut the apples into 1-2 cm cubes and the onions into strips, chop the parsley, and set aside. Fry the medallions in hot oil on both sides until light pink inside. Remove from the pan and wrap in aluminum foil. In the same pan, sauté the onion strips with the chopped parsley, then add the apples and fry briefly with Calvados. Top up with cream and broth, stir in horseradish (as desired) and cranberries. Bring to a boil briefly. Unwrap the pork medallions and place them in the sauce. Stir the pan juices from the aluminum foil into the sauce. Serve with mashed potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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