Ingreadient :

• 2x pork fillets, sliced
• 15ml veg oil
• salt and pepper
• 15g butter
• 1 shallot, peeled and diced
• 25ml brandy
• 100ml cider
• 100ml double cream
• 100ml veal jus
• 1 tbsp Dijon mustard
• 1 tbsp grain mustard

Potatoes

• 400g cooked new potatoes, sliced in half
• 50ml olive oil
• 50g butter
• Few sprigs of rosemary

Direction :

1. In a large, non-stick frying pan, cook the pork in the oil and butter for 3 to 4 minutes, then season. Place onto a plate then add the shallots and butter and cook until soft. Then add the brandy, flame, then add the cider, the cream and stock and warm through. Finish with the mustards, and season.
2. Meanwhile, pan fry the potatoes in oil and butter with the herbs and garlic until crisp, then season.
3. To serve, spoon the pork in all the sauce onto a plate and place the potatoes on the side.