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Pork Medallions with Caramelised Apple

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 Knorr Pork Stock Cube
  • 1 tablespoon olive oil
  • 1 teaspoon finely chopped fresh sage and extra whole leaves for garnish
  • 1 tsp Dijon mustard
  • 25 grams Flora Pro.Activ Buttery
  • 1 tbsp lemon juice
  • 1 tsp sugar
  • 2 Cox apples
  • 500 grams pork fillet cut into wedges of 1.5cm thick medallions

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

264kcal

Energy (kJ)

1104kJ

Protein (g)

25.0g

Carbohydrate incl. fibre (g)

14.0g

Carbohydrate excl. fibre (g)

12.0g

Sugar (g)

9.6g

Fibre (g)

1.9g

Fat (g)

11.9g

Saturated fat (g)

2.8g

Unsaturated fat (g)

8.3g

Monounsaturated fat (g)

4.1g

Polyunsaturated fat (g)

1.1g

Trans fat (g)

0.1g

Cholesterol (mg)

77mg

Sodium (mg)

522mg

Salt (g)

1.31g

Vitamin A (IU)

51IU

Vitamin C (mg)

4.3mg

Calcium (mg)

12mg

Iron (mg)

1.27mg

Potassium (mg)

553mg

Total

1056kcal

4416kJ

100.1g

55.9g

48.1g

38.4g

7.8g

47.6g

11.2g

33.2g

16.4g

4.3g

0.3g

310mg

2086mg

5.23g

202IU

17.3mg

49mg

5.09mg

2212mg


  • 1 Blend the Knorr Pork Stock Cube with the oil to make a paste. Mix in the sage and mustard.
  • 2 Cut each apple into eighths and remove the core.
  • 3 Gently melt the Flora in a small frying pan. Add the lemon juice and dissolve the sugar into it. Gently brown the wedges of apple on both sides to caramelise. Take care not to overcook them.
  • 4 Take the medallions of pork and spread each one with the paste. Heat a separate large frying pan, when it is hot, add the slices of pork fillet and pan fry until they are lightly golden. They will take about 1-2 minutes each side to cook.
  • 5 Serve each one with a few wedges of apple and some sage leaves to garnish.