For a printable version of this recipe, click here.
Medallions of pork simmered in a sweet and sour sauce. Serves 4 to 6.
Ingredients
1 oz butter
1 medium onion, peeled and diced
1 ½ lb. tenderloin, cut into ½ inch rounds
½ pint chicken stock
Rind and juice of one lemon
1 oz soft brown sugar
1 tablespoon Worcestershire sauce
1 oz sultanas
1 tablespoon corn flour (mixed with enough water to make a think cream)
6 spring onions, trimmed and sliced
Method
Melt the butter in a large frying pan and cook the onion gently for 5 minutes.
Add the pork and brown the rounds on either side.
Add the stock, lemon rind and juice, sugar, Worcestershire sauce and sultanas and simmer until the pork is tender; approximately 15 minutes.
Stir in the corn flour liquid and lastly the spring onions.
Bring to the boil and cook for a further 5 minutes.
Serve hot with jacket potatoes and green vegetables.
Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.