Pork Medallions with Apricot and Leek Sauce

cooking time
20 minutes

cooking skill
Easy

serves
4 people

Ingredients

  • 8 pork loin medallions
  • 30ml (2 tbsp) vegetable oil
  • 4 apricots, washed and halved
  • 15ml (1 tbsp) butter
  • 2 leeks, washed and chopped
  • 125ml (½ cup) white wine
  • 75ml (5 tbsp) double cream
  • Salt and pepper, to taste

Method

1

Fry the pork in the oil until both sides are browned then set aside.

2

In the same pan, place the apricots in a single layer. Fry them on both sides 1 minute each. Set aside.

3

Add butter to the same pan, let it sizzle then add the leeks.

4

Fry the leeks until softened then add the wine.

5

Once the wine has reduced by half, add the double cream, pork and apricots.

6

Cook gently until the sauce has thickened and serve immediately on top of a big pile of mash!

Additional Information

  • You can make the sauce a bit runnier by adding a bit of vegetable stock to the wine.
  • For a healthier alternative, you can omit the cream altogether and substitute it with 125ml (½ cup) vegetable stock. You can even add a tablespoon of apricot jam if you’d like to sweeten the sauce.