Heat 1tb olive oil & 15g butter in large frying pan, add 500g thinly sliced pork fillet, 1 sliced onion & 2 crushed garlic clove & fry over high heat for 4-5min stirring until pork is browned.
Add 300ml dry cider & 2 teaspoon wholegrain mustard, season with salt & pepper & boil rapidly for 3-4mins until cider has reduced slightly.
Lower heat & stir in 3 tb double cream. sprinkle with chopped chives & serve with white rice.