Pork Medallions with Crème Fraîche and Mustard Sauce

Mustard brings depth of flavour to this easy yet sensational week night supper. Also perfect for when you’re hosting – it’s no fuss and your guests will be asking you for the recipe.

Season the pork on both sides with a little sea salt and pepper. Heat the oil in a non-stick frying pan over a medium heat and fry the pork for 3-4 mins on each side, depending on thickness, or until lightly browned and cooked through. Don’t overcook or the pork will toughen. Transfer to a warmed plate.
Add the apple and leek to the frying pan and cook for 4 mins or until lightly browned and beginning to soften.
Stir in the stock and mustard and bring to a simmer. Cook for 7 mins or until the leek is soft and the liquid has reduced by roughly two thirds, stirring constantly.
Stir in the crème fraiche and cook until melted and bubbling.
Return the pork to the pan and warm through for a minute or two before serving.

Serves: 2
2 pork loin steaks
1 tbsp olive or rapeseed oil
1 small apple – quartered, cored and sliced
1 medium leek, trimmed and cut into roughly 1cm slices
200ml pork or chicken stock (made with ½ stock cube)
2tsp Tracklements Hot Wholegrain Mustard
45g full fat crème fraiche (around 3 tbsp)

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