Pork with mustard sauce
The mustard in this recipe seems to join all the flavours together nicely. This meal is quick and easy comfort food which is perfect for a mid-week meal or a late Sunday lunch.
View the method
- 4 Pork Medallion Steaks
- 1 leek, washed
- 250g white button mushrooms, ½’d
- 2 parsnips, peeled and cut into 3cm rounds
- 3 carrots, peeled and cut into 3cm rounds
- 100g pitted olives
- 150ml Carnation Lite Cooking Cream
- 2 tbs Masterfoods Wholegrain Mustard
- ALSO NEED:
- olive oil
Back to ingredients
- Heat the oven to 180ºC
- Cut the leek into 4 pieces then each piece in half lengthways.
- In a roasting dish put the leeks and mushrooms at one end and the carrots and parsnips at the other.
- Drizzle on a little olive oil, 3-4 tbs of water and season.
- Roast for 30 or until cooked.
- Next blend the olives, cream and mustard and put aside.
- In a non-stick fry pan cook the pork medallions.
- When cooked add the mustard olive sauce to warm through.
- You can add some whole olives here if you like.
- Remove the vegetables from the oven.
- Place some leeks and mushrooms on each plate.
- Squash the carrots and parsnips into a chunky mash with some butter or a little olive oil.
- Place a spoonful on each plate and serve the medallion on top with a little sauce.
- Add some parsley and a pinch of nutmeg to the mash.
- It’s worth roasting the vegetables as it enhances the flavours however you could boil the carrot, parsnip and leeks (finely sliced) till tender and then mash together with a little butter and seasoning for a stovetop version. Cook the mushrooms with the pork.
- For more sauce use all the cooking cream and double the olives