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
Heat the Dijon mustard and single cream in a saucepan and stir together.
Add the diced pork to the saucepan and cook on a medium heat with the lid off for 30 minutes, stirring occasionally.
Add the white button mushrooms to the saucepan and cook for 5 minutes. Season with salt and pepper to taste.
Turn off the heat and plate up the pork medallions, serving with the freshly chopped parsley.
Ingredients
Directions
Heat the Dijon mustard and single cream in a saucepan and stir together.
Add the diced pork to the saucepan and cook on a medium heat with the lid off for 30 minutes, stirring occasionally.
Add the white button mushrooms to the saucepan and cook for 5 minutes. Season with salt and pepper to taste.
Turn off the heat and plate up the pork medallions, serving with the freshly chopped parsley.