Pork medallions with crème fraîche and mustard sauce recipe
So quick to make, the creamy sauce keeps the pork succulent while the wholegrain mustard brings a lovely tang and texture to the dish. Plus, according to a study courtesy of condiment company Tracklements, wholegrain mustard is good for you and just 10g/0.3oz – or a heaped teaspoon – eaten every day, can help to achieve a healthy blood glucose and/or cholesterol level.
Serve the pork with mash, rice or noodles and lots of green veg.
Ingredients
- 2 pork loin steaks
- 1 tbsp olive or rapeseed oil
- 1 small apple, quartered, cored and sliced
- 1 medium leek, trimmed and cut into roughly 1cm/0.5inch slices
- 200 ml pork or chicken stock (made with half a stock cube)
- 2 tsp wholegrain mustard (we like Tracklements Robust Wholegrain Mustard)
- 45 g full-fat crème fraîche (swap for half-fat if you wish)
- 1 pinch each of sea salt and freshly ground black pepper
- 2 pork loin steaks
- 1 tbsp olive or rapeseed oil
- 1 small apple, quartered, cored and sliced
- 1 medium leek, trimmed and cut into roughly 1cm/0.5inch slices
- 7 fl oz pork or chicken stock (made with half a stock cube)
- 2 tsp wholegrain mustard (we like Tracklements Robust Wholegrain Mustard)
- 1.6 oz full-fat crème fraîche (swap for half-fat if you wish)
- 1 pinch each of sea salt and freshly ground black pepper
- 2 pork loin steaks
- 1 tbsp olive or rapeseed oil
- 1 small apple, quartered, cored and sliced
- 1 medium leek, trimmed and cut into roughly 1cm/0.5inch slices
- 0.8 cup pork or chicken stock (made with half a stock cube)
- 2 tsp wholegrain mustard (we like Tracklements Robust Wholegrain Mustard)
- 1.6 oz full-fat crème fraîche (swap for half-fat if you wish)
- 1 pinch each of sea salt and freshly ground black pepper
Details
- Cuisine: British
- Recipe Type: Pork
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 2
Step-by-step
- 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, bring to a simmer for 7 mins or until the leek is soft and the liquid has reduced by roughly two thirds, stirring constantly.
- Stir in the crème fraîche and cook until melted and bubbling.
- Return the pork to the pan and warm through for a minute or two before serving.
This recipe is courtesy of Tracklements.
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