Cut a fillet of pork into medallions about 1 cm thick, dust with seasoned flour and brown in a little olive oil. Drain and put into a deep casserole dish.
Lightly brown peeled small shallots and celery cut into 2-3 cm chunks, then pour in 200 ml dry cider and 200 ml chicken stock, season with freshly ground
black pepper, bring to a boil and pour over the pork. Cover the casserole and bake in a 160°C oven for about 90 minutes. Then stir in a couple of cored
and sliced apples, put the lid back on and cook for another 30 minutes. Stir in a Tbs of wholegrain mustard. If the sauce is too thin, then thicken it
with a little buerre manie – mix together equal parts of softened butter and plain flour and stir this into the sauce over a low heat.