Pork Medallions with Apple and Potato Rosti
There is nothing better than the smell of a good roast potato (with lots of butter) on a cold autumn’s night. And there isn’t a better flavour to put with pork than apple – so ditch that apple puree that really just looks like baby food and try this…I’m sure that it will be a hit!
- 4 Pork Medallions – butterflied
- 5 Potatoes
- 4 Green Apples
- 6 Shallots
- 2 Cloves of Garlic
- A Sprig of Thyme
- 50ml Red Wine Vinegar
- 6 peppercorns
- 300ml Red Wine
- 500ml Chicken Stock
- Olive oil
- Salt and Pepper
- Green Beans (optional)
To begin with grease a muffin tray with some butter. Then peel and grate your apples and potatoes, making sure that you squeeze out some of the excess liquid. Season the mixture with salt and pepper and then fill each muffin place. Add a drizzle of cream and a small knob of better to each mini rosti and then place in a 180 degree oven for 30 minutes.
Into a warm, deep frying pan drizzle a little oil and then add your pork seasoned medallions (which in layman’s terms means – cut your medallion in half, so that one side remains attached and then sprinkle with salt and pepper). Once cooked, remove from the pan and set aside.
Slice shallots and garlic and sauté until shallots are soft and caramelised allow 10 minutes slow frying. Deglaze the pan with red wine vinegar and continue cooking until the liquor has evaporated. Add peppercorns, bay leaves and red wine bring back to the boil and reduce liquid by 2/3. Add chicken stock and return the pork to the pan.
Everything should finish at the same time – including some steamed beans – if you please.