Pork medallions with apple, parsnips and mustard sauce

Pork fillet works perfectly in this Nici Wickes recipe along with apple, parsnips and cabbage to create a moist and delicious dish. Serve with creamy mustard sauce for a simple yet oh-so satisfying autumn meal
Pork medallions with apple, parsnips and mustard sauce



1.In a heavy-based frying pan, heat the oil and sauté the parsnips until golden. Add the apples, chilli and mustard seeds, then sauté until the apples start to soften and colour. Remove from the pan and set aside.
2.Roll the pork loin in a little oil and fry in the same pan, turning often until cooked through – about 20-25 minutes. It should be almost firm, but a bit squidgy when poked and slightly pink inside when cut. Leave to rest for 10 minutes.
3.While the meat rests, return the parsnip/apple mix to the pan, then add the cabbage and lemon juice. Sauté briefly until the cabbage is just wilted. Remove and divide between two warm plates.
4.Add the crème fraîche and mustard to the pan, then simmer with enough water to make it a sauce consistency.
5.Slice the rested pork into medallions. Serve with the vegetables and a drizzle of mustard sauce.

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