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.

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