1. Pork fillet (tenderloin) : 1
2. Onion : ½ of a large or 1 small one
3. Mustard seed : 2tsp
4. Honey : 2tsp
5. crème fraiche (I use low-fat) : 3 tbsp
6. Dry cider : 100ml
7. Butter : a knob
8. Salt : to taste
9. Pepper : to taste
1. Slice the tenderloin into medallions, about 1 or 2cm thick. Mix together the crème fraiche, mustard and honey in a bowl and set aside.
2. Put the butter in a frying pan and set it on a fairly high heat. Slice the onion finely and once the butter is frothing, add them to the pan. Stir them frquently till it becomes soft and brown
3. Once they’ve got a nice colour, either remove the onions from the pan.
4. Add a bit more butter if the pan is dry and add the pork medallions. Don’t touch it for 1 minute.
5. After 1 minute, turn the medallions over and do them on that side for another minute.
6. Now pour over the cider and let it bubble away for a minutes or so and reduce a bit. Take the pan off the heat and add the onions and the crème fraiche/honey/mustard mix.
7. Add salt and pepper.
7. Stir it well, reduce the heat and put the pan back on the heat. Let it
simmer for a couple of minutes. it’s ready.