Crush the garlic clove. Heat the oil and crushed garlic in a heavy based frying pan, and cook the medallions on a medium-high heat for 5 minutes on each side. Remove from the pan to a warm plate.
Whilst the pork is cooking, cook the Gnocchi according to the packet instructions. Once cooked, drain and leave in the saucepan with the lid on to keep warm.
Now pour the cider into the pan allowing it to bubble away for a minute, then add the whole grain mustard and double cream and give it a good stir. Stir the cooked Gnocchi into the sauce to allowing it to soak up the wonderful sauce.
Now pour the cider into the pan allowing it to bubble away for a minute, then add the whole grain mustard and double cream and give it a good stir. Stir the cooked Gnocchi into the sauce to allowing it to soak up the wonderful sauce. - Enjoy!
I have cooked this
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