Recipe - Pork Medallions With Apple And Creme Fraiche Sauce

3 Enza apples; peeled and
cut or sliced up
150 ml Water; ( One fourth pint)
4 Pork medallions
2 tablespoon Sunflower oil
2 Shallots; finely chopped
One half 200 ml tub creme fraiche

Place the cut or sliced up apple in the water and cook gently until soft, then strain
off the excess liquid. Put aside.

Grill the pork medallions on a moderate heat for 68 minutes on each side.

Heat the oil in a frying pan and gently cook the shallots until they are
soft but not coloured.

Mix the shallots with the apple slices and combine it with the creme
fraiche before pouring over the grilled medallions.

Converted by MC_Buster.

NOTES : It is traditional to add apples to pork, by adding the creme
fraiche it makes a creamy sauce.

Converted by MM_Buster v2.0l.