A quick and easy romantic meal for that special person in your life!
1 British Pork Fillet weighing approx 350g/12oz
a little oil for frying
splash white wine/calvados/cider
1 tsp redcurrent jelly
small carton double cream
chopped parsley to garnish
1. Cut the pork into 2.5cm/1 inch pieces. Heat the oil in a frying pan and fry the pork on both sides until browned. Remove from the pan and keep warm.
2. Add the redcurrent jelly to the pan with the wine and heat to reduce the liquid. Lower the heat and add the cream, heat through.
3. Arrange the pork medallions on a serving plate pour over the sauce sprinkle over the chopped parsley and serve with a selection of fresh vegetables and baby new potatoes.