Name: Pork medallions with apple, parsnips and mustard sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon olive oil, plus a little more for rolling the pork; 2 parsnips, cut into 1cm cubes; 2 small Granny Smiths, cut into 2cm cubes; 1 red chilli, sliced; 1 teaspoon mustard seeds; 400-500g pork fillet; 2 cup cabbage (this recipe used savoy), finely shredded; squeeze of lemon juice; 3 tablespoon crème fraîche; 1 tablespoon wholegrain mustard; water, to thin

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

Serves 2

Prep

20M

Cook

25M

Total

45M

Ingredients

1 tablespoon olive oil, plus a little more for rolling the pork

2 parsnips, cut into 1cm cubes

2 small Granny Smiths, cut into 2cm cubes

1 red chilli, sliced

1 teaspoon mustard seeds

400-500g pork fillet

2 cup cabbage (this recipe used savoy), finely shredded

squeeze of lemon juice

3 tablespoon crème fraîche

1 tablespoon wholegrain mustard

water, to thin

Method

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.

Nici Wickes