Pork medallions in mustard sauce

• Meat

  • 800 g Pork, fillet

• Produce

  • 1 Greens
  • 2 tbsp Parsley
  • 2 Polish gherkins

• Condiments

  • 1 tbsp Wholegrain mustard

• Pasta & Grains

  • 1 Gnocchi

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted
  • 250 ml Cream

• Beer, Wine & Liquor

  • 200 ml White wine, dry

Found on nonnascooking.com

Description

Directions

• Cut pork into 4 cm sections and lightly flatten using a meat mallet. Season with salt and pepper.
• Place a large frying pan over medium-high heat. Add the butter and oil and fry pork, in batches, for 3 minutes on each side until golden. Remove and set aside.
• Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Add the gherkins and return the pork to the pan.  Simmer for a further 1–2 minutes until the pork is cooked through. Season to taste and stir through the parsley.
• Serve with gnocchi and steamed greens.