Pig medallions with apple

Name: pig medallions with apple
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 bowls tenderloin (a 250 g), at room temperature; 2 freshly sour apples eg Belle de Boskoop; 4 el olive oil; 1 shallot shredded; 125 ml dry white wine; 1 cup creme fraiche 125 ml; 2 tl mustard; 2 twigs parsley

A tasty recipe. The main course contains the following ingredients: meat, tenderloin ((a 250 g), at room temperature), freshly sour apples (eg gold dishes), olive oil, shallots (chopped), dry white wine, crème fraîche (125 ml), coarse mustard and parsley.

Ingredients

Directions

Cut the pork tenderloin into slices of 2 cm (medallions).
Sprinkle with salt and pepper to taste.
Cut the apples into quarters, remove the core and cut the quarters lengthwise.
Heat 2 tbsp oil in a frying pan and fry the meat in 3-4 min.
Until golden brown and done.
Heat the rest of the oil in another frying pan and fry the apple 1-2 minutes per side.
Remove the meat from the pan and keep warm in aluminum foil.
Fry the shallot in the shortening.
Add the white wine and stir the cakes on low heat with a wooden spatula.
Add the crème fraîche and stir.
Season the sauce with the mustard and pepper and salt.
Divide the pork medallions and apple slices over 4 plates.
Spoon the mustard sauce next to it and sprinkle with the parsley.
Tasty with mashed potatoes and sprouts..