Smoked pork fillet medallions
| Serves: | 4 |
Ingredients
- approx. 400 g smoked pork fillet, cut into medallions about 3 cm thick
- 3 tbsp olive oil
- salt and freshly ground black pepper
- 4 tbsp Italian parsley , chopped
- 4 tsp wholegrain mustard
- 4 tbsp sour cream
- 250 g exotic mushrooms, sliced
- 2 shallots, finely chopped
- 1 tsp garlic, minced
- 50 g butter
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Cooking Instructions
- Heat the butter in a large frying pan, then add the garlic and shallots and sauté for 2 – 3 minutes until just softened.
- Add the mushrooms and fry for 5 minutes until lightly browned.
- Meanwhile, mix the sour cream and mustard together. Add this mixture to the pan and stir to combine.
- Cook for 2 – 3 minutes until the sour cream has thickened. Sprinkle over the Italian parsley, season to taste and set aside.
- Heat another pan with the olive oil over a medium heat.
- Add the smoked pork fillet medallions and fry them for 15 minutes or until golden brown and cooked through.
- Serve the pork medallions with the warm mushroom sauce poured over.
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