Method

Season the pork medallions and roll with the grain mustard. Wrap the pork in the pancetta and dust lightly with the flour; shallow fry in hot melted butter with the thyme springs for a few minutes on each side. Take the meat of the pan and finish cooking in the oven. Mean while core the apples and cut into 3 thick slices and place in the pan. Cook the apples to a golden colour and flame with the brandy. Drizzle with chicken stock and reduce into a thick shiny sauce. Serve the pork in layers with the apple slices and drizzle with the sauce. Garnish with the potatoes and asparagus and sprinkle with the pistachios.

Email this Recipe Back to Aaron's Recipes