From our kitchen ยท Recipe
Creamy Mustard Pork Medallions
Tender boneless pork medallions in a creamy mustard pan sauce.
- Prep
- 15 mins
- Cook
- 25 mins
- Serves
- 4
Tender boneless pork medallions in a creamy mustard pan sauce. Balanced for a dependable home-cooked result, with clear timing and serving guidance.
Ingredients
- 700 g boneless pork, cut into medallions
- 1 tbsp olive oil
- 20 g butter
- 2 shallots, sliced
- 150 ml chicken stock
- 150 ml cream
- 1 tbsp Dijon mustard
- 1 tsp wholegrain mustard
- 2 tbsp chopped parsley
Method
- Season pork and sear in oil until browned; remove to a plate.
- Add butter and soften shallots in the same pan.
- Pour in stock and reduce by one third.
- Stir in cream and both mustards, then return the pork.
- Simmer gently until cooked through and finish with parsley.
