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Hub Fillet of Pork Normandy

1/2 kg fillet of pork
4 shallots chopped
12 medium mushrooms quartered
6 cloves garlic crushed
250 mls French cider
500 mls chicken stock
2oz butter
1 Tbsp olive oil
125 mls double (thick) cream
Ground pepper
Sea salt

Prepare all your ingredients before you start. Slice your fillet
of pork across the grain into 1/4 inch thick medallions (any fat
should be trimmed off first). Chop shallots and crush garlic
cloves. Saute in olive oil and butter for 2 to 3 minutes. Add pork
medallions and saute until sealed (outside of meat no longer pink).
Add quartered mushrooms and saute for a further 2 minutes on medium
heat. Add you cider and increase heat to reduce. As it starts to
thicken add chicken stock and continue with high heat until reduced
to a thick, syrupy consistency. Add your cream and again heat
until sauce reaches the consistency you want - a creamy texture.
Add ground pepper and sea salt to season to your liking. I served
it with hash browns and a green leaf and roasted red pepper salad
(roasted to have their skins removed).

Serves 2


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