1 lb fillet of pork cut in medallions of 1 inch
1 tsp of butter
2 tsp of oil
2 tbsp of apple jelly
3/4 cup of chicken broth
fresh minced parsley
3 tbsp of heavy cream (35%)
1- Slightly flatten the medallions of pork with the blade of a large knife.
Season with pepper.
2- In a hot pan, add butter and oil and cook the medallions for 5 minutes on each side.
Keep it warm in the stove.
3- Add apple jelly, chicken broth and parsley. On medium heat, let the sauce reduce for a few minutes than incorporate the cream.
4- Serve immediately.
Pairs Well With
I had something similar to this at a banquet and this is as close as I could come without the cooks recipe. He wouldn't share.