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Pork Medallions in a Creamy Mustard Sauce with Mashed Potato.

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Ingredients

2 Pork Tenderloins/Fillets
1 Knob Butter
1/2 Onion Finely Chopped
1 Clove Garlic Crushed
100ml White Wine or Masala
200ml Chicken Stock
1/3 Cup Wholegrain Mustard
3 tsp Dijon Mustard
5 tsp Sour Cream
10 Button Mushrooms
Chopped Chives To Garnish

Pork Medallions in a Creamy Mustard Sauce with Mashed Potato.

  • Medium

Ingredients

Directions

Steps

1
Done

Trim any fat from the pork, cut into thick medallions and season on all sides with a little salt and fresh ground black pepper.

2
Done

Heat the oil in a large frying pan over medium heat.

3
Done

Add pork and cook until the meat is well-browned on all sides, about 5 minutes.

4
Done

Remove and rest in a warm place.

5
Done

Lower heat, add a little more oil and a knob of butter and cook the onion and garlic, increase the heat and deglaze with the wine, once boiling add stock and reduce by half.

6
Done

Add the mustard and sour cream and reduce with the mushrooms until a sauce consistency, then add back the pork.

7
Done

Serve with mashed potatoes and sprinkle over some chives.

The Cafe

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Tandoori chicken with Potato and Sesame Salad