Full of flavour.

[Ouanne]

Dinner tonight: Normandy Pork. The recipe calls for shoulder of pork but I have found this too fatty for my liking so now I use pork medallions instead (Tenderloin).

It contains carrots, onions and celery and the very important herb Tarragon. I added apples and cider as well as stock although apple juice is just as good if you don’t want to use cider. I made this in a slow cooker and will add some soured cream and Dijon mustard to finish although again, it’s not essential.

Served with jacket potatoes and tender-stem broccoli this is another of our favourites.

[Zest]

Hi Ouanne

Your Normandy Pork meal looks fantastic. I bet it was incredibly tasty.

Zest

[Hidden]

Hi Ouanne, this is another great meal all very wholesome and packed with some lovely flavours I love the sound of apple juice and it all infusing together.

One of my fave veggies at the moment is tender stem broccoli and what is there not to like about a baked potato. So all good...😊

[Ouanne in reply to Hidden]

Thank you Jerry, we really enjoyed it. The pork was very tender.

[Cooper27 Administrator]

This looks really good, I might try this next week

Would you put any stock through it at all?

[Ouanne in reply to Cooper27]

Yes, chicken stock in the same quantity as the cider and add a splash of water if it looks as though it is drying out at any time.

[TheAwfulToad]

Looks great! I love tarragon. A much under-used herb.

[Ouanne in reply to TheAwfulToad]

I agree, it makes all the difference,