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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

1. Melt the butter in a large frying pan and cook the onion gently for 5 minutes.

2. Add the pork and brown the rounds on either side.

3. Add the stock, lemon rind and juice, sugar, Worcestershire sauce and sultanas and simmer until the pork is tender; approximately 15 minutes.

4. Stir in the corn flour liquid and lastly the spring onions.

5. Bring to the boil and cook for a further 5 minutes.

6. Serve hot with jacket potatoes and green vegetables.

Courtesy of the “Favourite Dorset Recipes” compiled by Amanda Persey and published by J. Salmon Ltd.