Spiced Pork Medallions with Flageolet Beans

This is one of my favourite recipes of my mum's, so I decided to cook it for Chris to welcome him home from a long trip to Wales. Despite not looking particularly appetising it really does taste delicious. Mopping up the rich, creamy sauce with crusty bread is, to my mind, what comfort food is all about - yum!

Serves 4
400g pork fillet, trimmed and cut across the grain into 1cm slices
400g tin flageolet beans
1 tbsp plain flour
2 tsp paprika
1 large onion chopped
6 fresh sage leaves
200ml vegetable stock
100ml dry white wine
3 tbsp creme fraiche

1. Mix the flour and paprika on a plate and coat the slices of fillet in the mix
2. Fry the meat in hot oil until browned and set aside
3. Add the onion to pan and fry on a low heat until soft. Next add the wine and allow to cook off
4. Add the sage, drained beans, stock & meat and cook for 10 minutes. Add the creme fraiche, discard the sage and serve with warm crusty bread and tender stem broccoli

Cooking away:

It looks bad, but tastes scrumptious: