Pork medallions with cider, cream and mustard sauce

Ingredients

1 tbsp olive oil
1 x 150g/5½oz pork fillet, cut into 3 medallions
salt and freshly ground black pepper
1 tbsp sultanas
50ml/2fl oz cider
1 tbsp wholegrain mustard
75ml/3fl oz double cream
1 tsp chopped fresh chives, to serve

Method

1. Heat the oil in a frying pan over a medium-high heat. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown.
2. Add the sultanas, cider, mustard and cream and simmer until reduced and thickened. Season, to taste, with salt and freshly ground black pepper.
3. To serve, place the pork into a serving dish and sprinkle over the chives.