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.
