Pork Medal­lions with Creamy Mus­tard Sauce

This dish com­bines two of the country’s most pop­u­lar foods — pork and pota­toes! British pork is reared to a very high stan­dard and is real­ly easy to cook with, as this scrump­tious sup­per dish shows.

Prepa­ra­tion time: 15 minutes
Cook­ing time: 20 minutes
Total time: 35 minutes
Serves 4

Shopping List

  • 500g salad potatoes, sliced
  • 2-3 tbsp rapeseed oil
  • 1 pork fillet, cut into 12 slices (approx. 450g)
  • 1 onion, sliced
  • 2 tbsp wholegrain mustard
  • 300ml double cream
  • 2 tbsp chopped chives

Serves : 4

Difficulty : medium

Method

1. Cook the potatoes in boiling water for 10 minutes and drain. Heat 1-2 tbsp oil in a large frying pan and fry for 8-10 minutes until golden and crispy.

2. Meanwhile, batter the pork slices between a sheet of clingfilm with a rolling pin until thin. Heat the remaining oil in another frying pan and fry the pork in 2 batches for 2 minutes each side until or cooked throughout. Remove and keep warm.

3. Add the onion to the pan and fry for 3-4 minutes until browned, stir in the mustard and cream and bring to the boil, return the pork to the sauce and heat through. Stir in the chives.

4. Serve with the potatoes and green beans.

Cook's Tip

Try using pork chops or roasted chicken breasts instead.

Produce

UK farmers such as Packington Free Range produce world-class pork and other produce to high environmental standards.

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