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Pork with mustard sauce

Serves   4
Prep time: 15 mins
Cooking time: 35 mins

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.





  • 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
  • salt
  • pepper
  • olive oil


  1. Heat the oven to 180ºC
  2. Cut the leek into 4 pieces then each piece in half lengthways.
  3. In a roasting dish put the leeks and mushrooms at one end and the carrots and parsnips at the other.
  4. Drizzle on a little olive oil, 3-4 tbs of water and season.
  5. Roast for 30 or until cooked.
  6. Next blend the olives, cream and mustard and put aside.
  7. In a non-stick fry pan cook the pork medallions.
  8. When cooked add the mustard olive sauce to warm through.
  9. You can add some whole olives here if you like.
  10. Remove the vegetables from the oven.
  11. Place some leeks and mushrooms on each plate.
  12. Squash the carrots and parsnips into a chunky mash with some butter or a little olive oil.
  13. Place a spoonful on each plate and serve the medallion on top with a little sauce.

And more:

  • 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