Hub Fillet of Pork Normandy

Prepare all your ingredients before you start. Slice your fillet of pork across the grain into 1/4 inch thick medallions (any fat should be trimmed off first). Chop shallots and crush garlic cloves. Saute in olive oil and butter for 2 to 3 minutes. Add pork medallions and saute until sealed (outside of meat no longer pink). Add quartered mushrooms and saute for a further 2 minutes on medium heat. Add you cider and increase heat to reduce. As it starts to thicken add chicken stock and continue with high heat until reduced to a thick, syrupy consistency. Add your cream and again heat until sauce reaches the consistency you want - a creamy texture. Add ground pepper and sea salt to season to your liking. I served it with hash browns and a green leaf and roasted red pepper salad (roasted to have their skins removed). Serves 2