Preserves & Condiments
Red Meat & Pork
I’ve had a really good crop of ‘Red Jonathan’ eating apples this year, and this recipe really makes the most of them - it’s a good autumnal dish that’s versatile enough to have as a quick after-work supper or to serve when you’re having people over for a meal.
Fry the onion until just translucent then add the garlic, crushed fennel seeds and the apple slices and fry until they are browned. Add the herbs and the cider, bring to the boil then simmer gently. Meanwhile, rub the Dijon into the pork slices and, in a separate pan, fry them for 2 minutes each side until almost cooked through. Transfer them to the cider sauce, bubble for 1 minute then stir in the yogurt and serve.
It's very easy to overcook pork and make it tough, especially if it's being cooked in liquid, which is why I cook it separately and then add it to the sauce at the last minute here. In the past pork had to be cooked until very well done - but farming methods are a lot safer now so be sure to cook the medallions for only a short time so they stay tender and juicy.
Also, I haven't shown them in the photo, but when I made this again at the weekend I added a can of borlotti beans and their juice which gave the sauce a lovely richness. I was cooking for a friend who dislikes fruit and meat together so I left the apples out that time and it was still a delicious dish.