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Available for over a year

Sauteed Pork with apples, cider and sage 500ml bottle of apple cider 1 Pork Tenderloin cut into 8 medallions, seasoned 1 Red Onion 1-2 Cloves Garlic Chopped sage and rosemary 40g butter 3 apples cored and cut in to wedges 250g mushroom washed and sliced 4tbsp double cream or crème fraiche 1. Place the cider in a saucepan, bring to the boil and simmer until reduced by half. 2. Meanwhile, saute the onion and garlic in a little oil. 3. Add the pork and saute in the pan. 4. In a separate pan, saute the apple wedges and mushrooms in a little butter until golden. 5. Pour the reduced cider into the pork pan, add the sage and rosemary then the cream or crème fraiche to make the sauce. 6. Then serve the pork with the apples, mushrooms and cider sauce with piping hot mashed potato and winter vegetables.