French Country Pork
From the Stag’s Head, Nr Banbury, Oxon, 01295 780232
8 oz of pork medallions.
1-2 cloves of crushed garlic.
1/2 pint of dry cider.
1/2 of a rindless camembert in pieces,
A good pinch of Herbs de Provence or similar.
Pan fry the pork medallions, do not overcook. Place in a warming oven. Using the same pan add the crushed garlic and sweat in the pan juices, do not burn. Add the cider, herbs and camembert, simmer until it thickens and drizzle over the pork. This sauce will serve 4-6 people.