Recipe for pan-fried pork
Pan-fried pork medallions
Preparation time: 25 minutes
Cooking time: 35 minutes
Main ingredient: Pork
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.