About the Recipe
This warming recipe of Pork Fillet with Cider Mustard Sauce and Garlic Potatoes combines flavours of shallot, brandy, cider, cream and mustard. It is delicious.
Ingredients
Pork Fillets, sliced
2 Apples, cored and quartered
15ml Rapeseed Oil
Sea Salt and freshly ground Black Pepper
30g Butter
1 Banana Shallot, peeled and diced
25ml Brandy
100ml Cider
100ml Double Cream
100ml Chicken Stock
1 Tbsp Dijon Mustard
1 Tbsp Grain Mustard
3 large Potatoes, peeled and diced
50ml Rapeseed Oil
Few sprigs of Rosemary
1 bulb Garlic, smashed
Sea Salt and freshly ground Black Pepper
Preparation
Set the oven to 200 C
Bring the Potatoes to a boild in salted water and then
Drain and leave to steam for 10 minutes or so
Scatter in a tray and add drizzle over the Oil
Season and then scatter over the Rosemary Sprigs and Garlic cloves
Cook in the oven for about 30 minutes, turning once or twice
Once starting to brown and crisp at the edges remove
Meanwhile, in a large, non-stick frying pan, cook the Apple in the Oil and half the Butter for 7 to 8 minutes
Remove to a plate
Add the Pork to the pan and cook for 3 minutes, add ing a little more butter if needed, then season
Remove to a plate
Add the Shallots and remaining Butter to the pan and cook until soft
Then add the Brandy, flame
Add the Cider, Cream and Chicken Stock and warm through
Finish with the Mustards, and season.
To serve
Spoon the Pork in all the sauce and then to a plate and place the potatoes on the side.