Season 4-6 pork medallions (300g in total) with sea salt and pepper and cook in a frying pan with a knob of butter and 1tsp of rapeseed oil (so the butter doesn’t burn) on medium-high heat; no more than 3 minutes on each side (till golden). Remove to a plate and cover with aluminium foil to keep warm.

Meanwhile add another knob of butter to the pan and add one large, finely chopped shallot (or 1 small onion) and fry on medium heat till the shallot has softened. Deglaze with 50ml red port and once the liquid has reduced add 100ml stock (any meat or vegetable one will do) and reduce down again till it has thickened. 

Turn down the heat to very low and add 3 tbsp creme fraiche (the light variety will do just as fine) and 2 tsp English mustard. Return the medallions to the pan to heat through and ensure they are well coated in the sauce (make sure not to overcook!).

Serve with small new potatoes (the exquisa, tear-drop variety works great for its yellow, buttery texture and flavour).

Serves 2.

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