We are in a middle of Summer. Days are long and warm (mostly). In such time you do not want to spend time outside, enjoy the sunshine rather than sweating in your kitchen with your oven on. Well, at least I do! Therefore instead of having a traditional Sunday roast I cook this recipe. Super tender pork medallions don’t need much time on a pan. Making a creamy cider sauce to go with it doesn’t take much time either. Throw few slices of grilled black pudding to add another layer of flavour and you have a perfect alternative to a Sunday roast. This recipe doesn’t require to have the oven on for hours. Packs tons of flavour and have this special weekend dish feel that you need on Sundays. Serve it with fondant potatoes and honey glazed carrots and I guarantee you will wow your diners.
- 200g pork fillet cut into 4 medallions
- 200g black pudding cut into 4 discs (optional)
- 2 tblsp rapeseed oil
- 2 tblsp sultanas
- 100ml cider
- 2 tblsp wholegrain mustard
- 150ml double cream
- Salt and pepper to season
- Heat the oil in a frying pan over high heat. Season medallions with salt and pepper and fry for 3 – 4 minutes on each side, until starting to turn golden brown.
- Remove medallions from the pan, wrap in kitchen foil and set aside to rest.
- Reduce heat under the pan to medium. Deglaze the pan with cider. Add sultanas, mustard and cream and stir well. Reduce the heat to low and simmer until reduced slightly and thickened. Season with salt and pepper to taste.
- Meanwhile, pre heat the grill if you intend to serve the black pudding. Place pudding discs under the grill and cook for about 2 – 3 minutes on each side, until starting to get crispy on the outside.
- To serve place 2 medallions on each of pre heated serving plate. Top them with discs of black pudding and good splash of sauce.
What is your alternative to Sunday roast in the summer?