Cream and mustard pork
Serve over mashed potato, pasta, or rice, accompanied of seasonal vegetables.
Ingredients
1 tablespoon cooking oil
1 onion (sliced)
1 clove garlic (crushed)
1⁄2 cup mushroom (sliced)
5 tablespoons sour cream (or crème fraîche)
1 tablespoon mustard (wholegrain mustard)
1⁄2 pound pork (lean pork tenderloin, cut into medallions)
Instructions
Heat oil in a large pan. Cook pork medallions for 2 minutes, turning once.
Add onion and garlic and cook for 1-2 minutes. Now add sliced mushrooms and cook for a further 5 minutes.
Incorporate cream and mustard, lower heat and cook for a couple of minutes; just until warmed.
Yield
2 servings
Preparation time
15 minutes
Cooking time
12 minutes
Total time
27 minutes
Notes
Add 1 tablespoon fress basil leaves, torn or coarsely chopped, with the cream and mustard.
Pork tenderloin is also known as pork fillet in many countries.