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Method

  1. Heat the oil and margarine in a heavy-based frypan.
  2. Sauté the medallions until golden brown with the raisins or sultanas.
  3. Layer the pork and raisins with the apple slices in a ready-heated casserole.
  4. Place sprigs of rosemary on top. Add cider.
  5. Cook in pre-heated regular oven at 180°C or fan oven at 165°C for 40-45 minutes.

To serve

Serve with creamed potatoes (mashed potatoes, whipped with sour cream, butter, pepper and salt to taste) and steamed red cabbage.

Pork Victoria

Clock
Preparation: 5-10 mins
Cooking: 45-60 mins
Serves: 4

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Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon marargine
  • 8 pork medallions
  • ½ cup raisins or sultanas
  • 2 apples, peeled, cored and sliced into rings
  • Fresh sprigs of rosemary
  • ½ litre very dry cider

Handy Hints:

  • Royal galas are ideal apples to use
  • Boned pork loin chops are also suitable to use

Developed by Roy from The Spittle of Glenshee Hotel in Perthshire, Scotland

View all recipes that use the Medallion (Trim Pork) cut
View all recipes that use the Steaks cut
View all recipes that use the Bake method

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Phone: +64 4 917 4750 - Fax: +64 4 385 8522 - Toll Free 0800 697 675 (NZPORK)