Creamy garlic pork medallions

Sear the pork first and take it out of the pan. Make the sauce, then put the pork back for the last 2 minutes only.

Serves

4 people

Prep

10 minutes

Cook

18 minutes

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Start with 1 kg of pork butterfly medallions. That feeds four with mash or pasta.

Butterfly medallions are thin and cook quickly. Do not leave them to simmer in the sauce. Two minutes back in the pan is enough to heat them through.

Ingredients

• 1 kg pork butterfly medallions
• 1 tbsp olive oil
• 2 garlic cloves, crushed
• 300 ml cream
• 1 tsp Dijon mustard
• 2 tbsp chopped flat leaf parsley
• Salt and cracked black pepper

Method

1. Pat the medallions dry with paper towel. Season both sides with salt and pepper.
2. Heat the oil in a large frying pan over medium high heat. Sear the medallions in two batches, 2 minutes a side. Move them to a plate.
3. Turn the heat down to medium. Add the garlic to the pan. Stir for 30 seconds without letting it brown.
4. Pour in the cream and add the mustard. Scrape up the brown bits from the pan. Simmer for 4 minutes until the sauce is slightly thick.
5. Put the pork and its juices back in the pan. Turn the pieces in the sauce for 2 minutes, until the thickest piece reads 63°C.
6. Take the pan off the heat. Let it stand for 3 minutes. Scatter the parsley over the top.

Serve it

Serve with mashed potato or buttered pasta and steamed broccoli, with the sauce spooned over.