What shall I do with my posh pork medallions?

[chimchar]

They are lush! How shall I cook them and what shall I serve with them?

Grown up meal for me and dh only.

I'd probably braise them in a 'Normandy' style sauce of cooking apples, a slug each cider & cider vinegar and a little grainy mustard. Serve with some of that posh brown/wild/red rice mixture they sell at Waitrose - I've not found it anywhere else - and some steamed spinach with nutmeg.

I'd do them with a cream and mustard sauce, served with some mash and greens.

Fry the medallions on each side then let them rest on a plate, a slug of marsala into the pan and work on the crusty bits, a teaspoon or so of Dijon and grain mustard then a slug of double cream to finish the sauce. Add the pork back into the pan and bubble until the sauce is done.

It's a Nigel Slater recipe from Appetite and one I have cooked for years, quick and delicious.

Om nom nom. Thanks. Both sound delicious! Will see what dh fancies.

Creamy pepprcorn sauce - after they are cooked, add peppercorns in brine (I've bought them from Tesco's 'ingredients' range, and reduce down some single cream and mascarpone. I'd do roast potatoes and green vegetables of some sort.