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Pork Medallions with Caramelised Apple


  • 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

  • 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.