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Pork Medallions With Apple and Creme Fraiche Sauce

3 Enza apples; peeled and sliced
150 ml Water; ( 1/4 pint)
4 Pork medallions
2 tb Sunflower oil
2 Shallots; finely chopped
1/2 200 ml tub creme fraiche

Place the sliced apple in the water and cook gently until soft, then strain off the excess liquid. Put aside.

Grill the pork medallions on a moderate heat for 6-8 minutes on each side.

Heat the oil in a frying pan and gently cook the shallots until they are soft but not coloured.

Mix the shallots with the apple slices and combine it with the creme fraiche before pouring over the grilled medallions.

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