PORK FILLET WITH SAGE AND CRANBERRY
500g Pork fillet - sliced into 1.5 cm medallions
1 tablespoon of grape seed oil
1 brown onion diced
300ml of chicken stock (or if you freeze the left over juices from a roast put this in, sauce will be AMAZING)
2 tablespoons and lingonberry or cranberry suace
1 cup cranberries - frozen and whole
1/3 cup thickened cream
1/3 cup sage chopped
salt and pepper to taste
In a hot pan, put grape seed oil and brown each side of the pork medallions. Set aside.
In the same pan add the onion and cook on medium heat until translucent.
Add the chicken stock (or reserved juices from a roast) and bring to the boil
While simmering add the cranberries and cream. Reduce sauce by half. Will take 5-8 minutes
Once sauce coats the back of a spoon add the chopped sage, pork and a good pinch of salt.
Simmer for a further 2 minutes or until your pork is cooked through and serve with brown rice.