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recipes for success... tasty pan-fried pork medallions

Serves: 4

Course: main

Main ingredient: pork


25g Flora Buttery

450g lean pork fillet, thickly sliced

250g pack chestnut mushrooms, sliced

2 cloves garlic, crushed

2 tablespoons Dijon mustard

200ml chicken stock

100ml white wine

2-3 tablespoons half-fat creme fraiche

350g tagliatelle or pasta of your choice

Sugar peas and baby corn to serve (not in nutritional analysis)


* Heat the Flora in a frying pan and saute the meat until golden brown and cooked through (2-3 minutes on each side).

* Remove from pan and put to one side.

* Add the chestnut mushrooms to the pan and fry until golden, add garlic and fry for one minute.

* Add mustard, chicken stock and wine. Then bring to the boil, reduce heat and simmer for 5-10 minutes.

* Stir in the creme fraiche and heat through. Meanwhile, cook pasta according to pack instructions.

* Drain and serve with the pork with the sauce spooned over.