Never mind recipe websites, here's a quick, simple, delicious suggestion.
You'll need a piece of pork loin (fillet) sliced into 1/2 inch meddallions
medium onion diced
2 cloves garlic (optional)
some cider (or apple juice for the baptists)
red peppers sliced or diced
mushrooms
salt and balck pepper to taste
a mixture of mustards (english, dijon, wholegrain, whatever's festering at the back of the cupboard)
a tub of creme fraiche (half fat if you ain't riding this weekend)
In a wok or big frying pan heat some oil and fry the diced onion, garlic and pepper until softened but without browning the garlic. Add the pork medallions and stir fry until they are opaque, a little browning at this stage won't hurt, but isn't necessary. Add the mustard. I generally use a generous heaped spoonful of English, and one of Dijon and wholegrain, and stir this into the mixture in the pan. Add about 200 to 300 ml of cider, and bring to the boil, stirring to make sure all the sticky mix in the pan is well incorporated. Turn down to simmer, add the sliced mushrooms, and cook for about 10 to 15 mins on low heat, stirring to keep it all from sticking to the pan. When the mushrooms are cooked, stir in the creme fraiche/sour cream, and serve on rice.
Don't overcook this dish, or the pork will go tough.
It works well with chicken or rabbit saddles, but the rabbit needs a bit longer cooking time in the cider
