Adapted from Prue Leith’s Techniques Bible
Cooking pork in cider brings out its unique flavours!
2 pork steaks (sliced into medallions)
Salt and pepper
1 onion (chopped)
150ml Dry cider
150ml chicken stock
75ml plain yoghurt
Lemon juice (to taste)
Season pork medallions with salt and pepper.
Heat half of the oil in the pan and sweat the onions. Set aside.
Heat remaining oil in pan and brown the medallions.
Add cider and stock. Bring to a simmer. Cook covered for 10-15 minutes or until cooked through. Remove meat from pan and keep warm with onions.
Leave the sauce in the pan and turn the heat up. Add yoghurt and stir until it is mixed in. Add cornflour and mix in. Bring to a boil to thicken.
Season pork medallions with lemon juice and add them to the sauce.
Serve on a bed of mash smothered in the amazing gravy. I served it with stir-fry vegetables but I think mash would have suited it better.
Serve with Villiera Pinot Noir Rose