Steps
- Heat half of 1 tablespoon of olive oil in a large skillet over medium heat. Core and cut 3 eating apples into wedges. Fry for 10 minutes, until soft and caramelized, then transfer to a plate.
- Add the remaining oil and 500g of pork tenderloin, sliced into medallions. Fry for 2 minutes on each side.
- Pour in 200ml of reduced-salt chicken broth and stir in 1 tablespoon of wholegrain mustard. Simmer for about 5 minutes, until the pork reaches 145°F / 63°C.
- Return the apples and add 1 tablespoon of chopped sage. Cook for 1 minute, then take off the heat and stir in 2 tablespoons of half-fat crème fraîche. Season with salt and pepper, and rest for 3 minutes.