Pork is a great low cost, high protein midweek dinner to have. The trick is to cook it so its not tough and give it a little bit of extra flavour. A plain grilled pork steak is nothing special, but it does lend itself well to different flavours. This is something I just threw together with what we had and it was really delicious.
Serves: 2
Propoints per serving: 7
Ingredients:
300g pork medallions with all visible fat removed
1/2 pint of bulmers original cider
2 tbsp dijon mustard
1tsp coconut oil (you can use any oil you like here, I've just been using a lot of coconut oil lately)
1 tsp cream or creme fraiche
salt & pepper
Preheat the oven the 180C and coat your pork with 1 tbsp of the mustard. Heat the oil in a frying pan over a medium/high heat and fry the pork for 2 mins on each side so there is just browned. Transfer to an over proof dish and roast for 10-15 mins until cooked through.
Meanwhile add the cider to the hot pan to deglaze and turn the temperature down straight away. Stir in the rest of the mustard and simmer until the sauce is reduced by half. Just before serving, stir through the cream/creme fraiche and season to taste.
Slice the pork and divide between 2 warmed plates. Pour the sauce over and serve immediately. I had mine with 5pp worth of chunky sweet potato wedges and some longstem broccoli, delicious!
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