Instructions: Heat a small amount of oil in a frypan, when hot, add pork and cook until lightly browned and cooked through, about 5 minutes depeding on size.Remove pork and set aside.

Sauce:
Finely dice onions.

Place 1/2 butter in pan, add onions and cook gently 2 minutes to soften. Add white wine, mustard and sugar, bring to the boil and reduce by half.

Add the demi-glace or gravy, cream and any juices that have run from the meat, bring to the boil. Simmer for 2 minutes then remove from heat.

Add the remaining butter in pieces and stir briskly to combine. (This process is called monte au buerre). DO NOT REBOIL. Add chopped chives and season sauce to taste.

Carve pork onto serving plate and spoon over the sauce.

Serve with braised red or white cabbage.

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