Pork Fillet with Cider Mustard Sauce and Sautéed Potatoes - James Martin Chef

Ingredients

• 2x pork fillets, sliced
• 15ml veg oil
• salt and pepper
• 15g butter
• 1 shallot, peeled and diced
• 25ml brandy
• 100ml cider
• 100ml double cream
• 100ml veal jus
• 1 tbsp Dijon mustard
• 1 tbsp grain mustard
• 400g cooked new potatoes, sliced in half
• 50ml olive oil
• 50g butter
• Few sprigs of rosemary
• 1 bulb garlic, smashed
• Meanwhile, pan fry the potatoes in oil and butter with the herbs and garlic until crisp, then season.
• To serve, spoon the pork in all the sauce onto a plate and place the potatoes on the side.