CREAMY HONEY, CIDER PORK

CREAMY HONEY, CIDER PORK

Serves 2

2.5 Syns per serving

1 pork fillet - enough for 2 people
1 small onion, finely sliced
2 level tsp. wholegrain mustard - 1 Syn
2 level tsp. runny honey - 1 Syn
3 level tbsp. BGTY half fat crème fraiche - 1.5 Syns
100ml Woodpecker cider - 1.5 Syns

Slice the pork tenderloin into medallions about 1-2 cm thick.
Mix together the crème fraiche, mustard and honey in a bowl.
Spray a frying pan well with Frylight and gently cook the onion, stirring frequently, until softened. I start mine off in the microwave, with a splash of water first, to speed the process up. The original recipe uses a knob of butter to cook the onion and pork and, I must admit, it adds to the flavour so, if I have Syns to spare, that is what I do.
Remove the onion from the pan, re-spray and add the pork medallions.
After one minute, turn the medallions over and cook for another minute.
Pour the cider in and let it bubble for a few minutes until slightly reduced.
Take the pan off the heat and put the onion back in. Add in the crème fraiche mixture. Stir well.
Reduce the heat down and put the pan back on the heat. Simmer for a couple of minutes, stirring.
Check the seasoning and serve immediately.

Lovely served with rice/noodles/SW wedges and lots of fresh veg.