Recipe: Pork Medallions with Camembert & Mustard

These tasty pork medallions are paired with fruit, marinated in a charming Chinese sauce and soaked up in a creamy Camembert and mustard sauce.

Serves 4

Ingedients:

• 2 trays of Veetee Basmati & Wild Rice
• 450g pork fillet, sliced into 1cm thick rounds
• 10g butter
• 60ml cider
• 150ml creme fraiche
• 10g mixed herbs, fresh or dried (optional)
• 100g camembert, chopped into chunks
• 2 heaped tablespoons dijon mustard
• Salt and pepper, to taste
• Seasonal greens, to serve

Method:

1) Season the pork fillet slices with salt and pepper.

2) Melt the butter in a heavy frying pan over a medium heat then fry the pork for 5-6 minutes until slightly browned, turning occasionally.

3) Add the cider and bring to the boil, scraping the base of the pan. Stir in the creme fraiche, herbs (if using) and simmer gently.

4) Add the cheese and mustard together and warm through until all the cheese is melted.

5) Heat the rice according to pack instructions, and serve the pork on a bed of rice.