3 Pink Lady apples cored and sliced
800 gms pork fillets (200 grams per person)
½ cup Marsala
1 teaspoon garlic
1 teaspoon chopped basil
Splash of Welly Boot olive oil
1 teaspoon butter
600 mls cream
Plain flour sufficient to coat the pork
Salt & pepper
In a non-stick pan, add the oil and butter. Cut the fillets into medallions, flatten slightly and roll in the flour and salt and pepper. Add apple slices to the hot pan, medallions and garlic. Seal each side quickly. Add the Marsala and de-glaze the pan, add the cream to the pan and simmer until the sauce is at the required consistency. Toss through the basil and serve on a warm plate. Great with jacket potatoes and a side salad.
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