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Pork Medallions
Tender chunks of pork and white button mushrooms cooked in a creamy mustard sauce. A hearty meal that can be whipped up during the week in under an hour.
Shopping list
- 1kg diced pork
- 100g white button mushrooms
-
2 tbsp Dijon mustard
-
125ml single cream
-
Salt and pepper, to taste
-
Handful of fresh chopped parsley
Method
1
Heat the Dijon mustard and single cream in a saucepan and stir together.
2
Add the diced pork to the saucepan and cook on a medium heat with the lid off for 30 minutes, stirring occasionally.
3
Add the white button mushrooms to the saucepan and cook for 5 minutes. Season with salt and pepper to taste.
4
Turn off the heat and plate up the pork medallions, serving with the freshly chopped parsley.
Ingredients
1 kg Diced pork
100 g White button mushrooms
2 tbsp Dijon mustard
125 ml Single cream
Salt and pepper, to taste
Handful of freshly chopped parsley