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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

Pork Medallions with Creamy Mustard Sauce


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


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.


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

Recipe kindly supplied by LEAF Marque
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