Saturday 24 March 2018

Recipe for pan-fried pork

Pan-fried pork medallions

Preparation time: 25 minutes

Cooking time: 35 minutes

Serves: 4

Course: Main

Main ingredient: Pork


25g Flora

450g lean pork fillet, thickly sliced

250g sliced chestnut mushrooms

2 cloves garlic, crushed

2 tbsp Dijon mustard

200ml chicken stock

100ml white wine

2-3 tbsp half-fat créme fraîche

350g tagliatelle or other pasta

Sugar peas and baby corn to serve


Heat the Flora in a frying pan and sautacé 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 créme fraîche and heat through.

Meanwhile, cook pasta according to pack instructions. Drain, serve with the pork and spoon over the sauce.


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