Why is it called “Normandy”? Because of the French Cider which comes from Normandy – it is strongly recommended that you stick to using French Cider as it is made differently to the English Cider.
1/2 kg Fillet of Pork
4 shallots chopped
12 medium mushrooms quartered
6 cloves garlic crushed
250 mls French Cider
500 mls Chicken Stock (fresh or from stock cube)
2 ounces butter
1 tablespoon olive oil
125 mls double (thick) cream
Ground pepper
Sea salt
Prepare all your ingredients before you start. Slice your fillet of pork across the grain into 1/4 inch thick medallions (any fat should be trimmed off first). Chop shallots and crush garlic cloves. Sauté in olive oil and butter for 2 to 3 minutes.
Add pork medallions and sauté until sealed (outside of meat no longer pink). Add quartered mushrooms and sauté for a further 2 minutes on medium heat. Add you cider and increase heat to reduce.
As it starts to thicken add chicken stock and continue with high heat until reduced to a thick, syrupy consistency.
Add your cream and again heat until sauce reaches the consistency you want – a creamy texture.
Add ground pepper and sea salt to season to your liking. I served it with hash browns and a green leaf and roasted red pepper salad (roasted to have their skins removed).
Serves 2