Tom Kerridge's pork medallions in an apple and mustard sauce
Who says restaurant quality grub means hours and hours over the stove? Not in our kitchen! Michelin-star chef Tom Kerridge is showing us that delicious food doesn’t have to take time, with his restaurant-worthy meal in minutes: gorgeous pork medallions in an apple and mustard sauce, served with fluffy mashed potatoes - 5 star food in no time at all.
Pork Medallions with Mustard, Apples and Calvados
Serves: 2
Ingredients
360g pork tenderloin, cut into 6 x 60g even sized pieces50g plain flourSalt and pepper 1 tbsp olive oil 30g butter
For the apple and mustard sauce:1 Granny Smith apple, peeled and quartered 1 tbsp runny honey1 tbsp olive oil 2 banana shallots, finely diced30ml Calvados100ml dry cider 100ml chicken stock6 sprigs thyme 1 tsp wholegrain mustard 1 tsp Dijon mustard 100ml double cream Salt and freshly ground black pepper
For the mashed potato:400g Maris Piper potatoes, peeled and cut into 3-5cm piecesSalt 30g butter150ml single cream 150g steamed green beans, to serve
Method
1. Place the potatoes for the mash in a large saucepan and cover with water. Add a good pinch of salt and place over a high heat. Bring up to the boil, then reduce to a simmer and cook for 15 minutes, or until the potatoes are tender.
2. Meanwhile, lay each medallion of pork onto a chopping board and, using a meat mallet, flatten each piece to ½ cm thickness. Pop the flour into a shallow dish and dust each piece of pork on both sides. Lay onto a tray, and season both sides of the pork with salt and pepper.
3. Place a large frying pan over a high heat. Once hot, add half the oil and half the butter. When the butter begins to brown, add in the pork medallions and cook until caramelised on one side. Turn each piece over and cook for a further minute on the other side. Remove from the pan and set aside on a tray.
4. Place the pan back on the heat and add in half of the remaining butter. Pour in the apples and cook for 2-3 minutes or until golden brown on each side. Add in the honey and baste with the pan juices until the apples are tender. Remove the apples from the pan and set aside.
5. Drain the excess butter and honey from the pan and place the pan back onto the heat. Add the remaining butter. Once melted, add the shallots to the pan and sauté for 1-2 minutes.
6. Pour in the calvados and flambé! When the flame dies down, add in the cider and reduce the liquid to a glaze consistency. Pour in the chicken stock and add thyme, and simmer until the liquid has reduced by half.
7. Stir in both types of mustard and the double cream, and bring the pan to a simmer. Cook until the sauce has thickened slightly. Return the pork along with any resting juices to the pan with the apples to warm through, over a low heat.
8. Drain the potatoes and pass them through a ricer. Place the butter and single cream into the same pan and warm through over a low heat. Add the riced potatoes to the pan with some seasoning, and stir well until everything is incorporated.
9. Serve 3 pieces of pork onto each plate with the mash and beans.