Pork · 25 minutes · Serves 4
Pork medallions with creamy mustard sauce
Made with Medallions from Our Range.
Ingredients
- 8 pork medallions (about 800 g)
- 1 tbsp olive oil and 20 g butter, plus salt and pepper
- 1 French shallot or ½ small onion, finely chopped, and 1 garlic clove, crushed
- ½ cup dry white wine (or more stock)
- ¾ cup chicken stock
- ½ cup thickened cream
- 1 tbsp Dijon mustard and 1 tsp wholegrain mustard
- 1 tbsp chopped parsley
Method
- Pat the medallions dry and season. Heat the oil in a large frying pan over medium-high heat and cook them for 2 to 3 minutes each side, until golden. Move to a plate.
- Turn the heat to medium. Add the butter, shallot and garlic and cook for 2 minutes until soft.
- Add the wine and simmer for 1 to 2 minutes, scraping up the brown bits. Add the stock and both mustards and simmer for 3 minutes.
- Stir in the cream and simmer for about 2 minutes, until it coats a spoon.
- Return the pork and its juices to the pan and simmer for 2 to 3 minutes, turning once, until 70°C in the centre. Scatter with parsley and serve with mash and greens.