Pork Medallions with Creme Fraiche and Mustard Sauce
Simple yet sensational week night supper.
Serves
2
Featuring
Tracklements Hot Wholegrain Mustard
Ingredients
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 1cm slices
200ml pork or chicken stock
2 tsp Tracklements Hot Wholegrain Mustard
45g full fat crème fraiche
Optional: mashed potatoes, to serve
All ingredients are available to purchase in our Farm Shop
Method
- 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.
- Delicious served with mashed potatoes.
