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.
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.