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Honey Mustard Pork

by Jon Camilleri Jon Camilleri

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Prep 5min
Cook 15-20min
Serves 2
Simple pork medallions simmered in a delicate creamy honey mustard sauce.

List of Ingredients

1tbsp E/V Olive Oil
4 Slices of Pork Medallions
150ml Chicken or Vegetable Stock
2tbsp Honey Dijon Mustard
1 tub Double Cream
Salt & Pepper

Instructions

1

1. Prepare the pork

Pat the pork medallions dry with paper towel. Season both sides with salt and pepper.

2

2. Sear the pork

Heat olive oil in a pan over medium-high heat. Add the pork medallions and cook for 4–5 minutes per side until golden and cooked through. Remove from the pan and set aside.

3

3. Make the sauce

In the same pan, pour in the stock and let it simmer for 2–3 minutes, scraping up any browned bits. Stir in the honey Dijon mustard and mix well. Add the cream and simmer gently for 3–5 minutes until slightly thickened.

4

4. Combine

Return the pork medallions to the pan and coat them in the sauce. Let simmer for another 2–3 minutes to heat through.

5

5. Serve

Serve hot with the creamy sauce spooned over the pork. Pairs perfectly with rice, mashed potatoes, or vegetables.

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