PORK MEDALLIONS WITH CREAMY MUSTARD SAUCE
Raised without Antibiotics
1 tbsp olive oil
1 pack The Black Farmer raised without antibiotics pork medallions (6)
1 large onion finely chopped
1 garlic clove, crushed
100ml crème fraiche
1 generous tbsp wholegrain mustard
Heat the oil in the large frying pan. Add the pork medallions and gently fry for 12 minutes turning occasionally until nearly cooked through. Add the chopped onion and garlic and cook for 4 – 5 minutes stirring occasionally.
Stir in the crème fraiche and mustard. As soon as the crème fraiche is heated through and runny remove the pan from the heat.
Serve with vegetables of your choice.Go Back