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Ingredients

  • 1 teaspoon olive oil
  • 600g pork loin medallions
  • 20g butter
  • 150g button mushrooms, sliced thinly
  • 2 cloves garlic, crushed
  • ½ cup (125ml) white wine or chicken stock
  • 1 teaspoon Dijon mustard
  • 1/3 cup (80ml) thickened cream

Pork medallions with mushroom sauce

Julie Goodwin
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

Heat a large non-stick frying pan, add the oil, then cook pork medallions for 3 minutes each side or until browned. Remove pork from the pan and cover to keep warm.

Melt the butter in the same pan and cook the mushrooms over high heat until browned lightly. Add garlic and cook, stirring, until fragrant.

Stir in wine or stock, then add mustard and ¼ cup (60ml) of the cream. Simmer, uncovered, for about 3 minutes or until reduced by about one-third.

Return the pork to the pan with any juices. Refresh sauce by adding remaining cream. Simmer over medium heat until hot. Season to taste with salt and freshly ground pepper.

Serve pork with buttered pasta and snow peas, if desired.

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