Creamy Honey, Mustard and Cider Pork

This is very simple and ready in less than 15 minutes – a superquick and tasty midweek supper. Good flavours, and you can make it low-fat by using low-fat crème fraiche instead of cream. I actually prefer crème fraiche to ordinary cream anyway, it’s more zingy.

Ingredients
Serves 2

1 pork fillet (tenderloin)
½ a large onion or 1 small one
2tsp wholegrain mustard
2tsp honey
3 tablespoons crème fraiche (I use low-fat)
About 100ml dry cider
A knob of butter
salt and pepper to taste

The Cooking

First slice the tenderloin into medallions, about 1 or 2cm thick. Mix together the crème fraiche, mustard and honey in a bowl and set aside.

Put the butter in a frying pan and set it on a fairly high heat. Slice the onion finely and once the butter is frothing, add them to the pan. You’re not doing long, slow cooking here (although you could if you really wanted to), so simply soften and brown the onions, making sure the stir frequently so they don’t burn. Once they’ve got a nice colour, either remove the onions from the pan or move them to the edge. Add a bit more butter if the pan is dry and add the pork medallions.

Now don’t touch it for 1 minute. Don’t be tempted to faff about, moving them round the pan. It doesn’t need it. After 1 minute, turn the medallions over and do them on that side for another minute. Now pour over the cider and let it bubble away for a minutes or so and reduce a bit. Take the pan off the heat and add the onions (if you previously removed them) and the crème fraiche/honey/mustard mix. Stir in well, reduce the heat and put the pan back on the heat. Let it simmer for a couple of minutes, have a taste and add salt and pepper as you feel it needs it. Voila, it’s ready.

I like to serve it with rice, but you can also have it with potatoes, veg, noodles, whatever you like. Very nice.