Why This Creamy Mustard Pork is the Perfect Weeknight Dinner

Golden pork medallions in a delicious creamy mustard sauce. This is one of those dishes that feels a little bit special but it's so easy to make and it's ready in 20 minutes. You don't even need to chop an onion. I'll show you how to get a lovely golden crust on that pork and that creamy sauce is amazing drizzled over buttery mashed potatoes. So let's get cooking. Now I've got 600 grams which is about 1.3 pounds of pork tenderloin fillet here and we're going to slice that into medallions. So we want to cut the pork into approximately two centimetre or three quarter of an inch slices. We want to cut them nice and evenly so that they cook all at the same time and they cook nice and quick while staying lovely and juicy. We're going to coat the pork in a spice mix so I've got half a teaspoon each of salt, black pepper, oregano and paprika. Give that a good mix together and then we're going to sprinkle that mixture onto the cut sides of the pork medallions then turn them over and sprinkle the other side too. Make sure you use up all of the spice mix for lots of lovely flavour. Heat a large pan over a high heat and then we're going to add a tablespoon and a half of oil. Once that oil is hot we're going to add the pork medallions to the pan and cook them for about two minutes on each side until nice and golden. This won't cook the pork all the way through at this point but they'll continue to cook in the sauce. Once that pork is nice and golden we're going to turn the heat down to medium, make a little space and then we're going to add two minced cloves of garlic to that space and give it a stir together for about 30 seconds, stir it all the time to make sure that garlic doesn't burn. Then we're going to deglaze the pan with 120 ml or half a cup of white wine, give that a stir together with the garlic and then we're going to simmer for about two minutes until slightly reduced. Then we add in 120 ml or half a cup of chicken stock, give that a stir together and we're going to simmer for a further three minutes. Now move a few pieces of the pork to one side, this is where we add the mustard so we're going to add a tablespoon of Dijon mustard and give that a stir in that space to incorporate the mustard into the sauce. Next in goes 120 ml or half a cup of double or heavy cream plus a quarter of a teaspoon of Worcester sauce and that just balances the sauce out. Give that a good mix together and you can move those pork medallions about to ensure that that sauce is fully mixed. Simmer it gently for a final two to three minutes until that sauce is slightly thickened and then turn off the heat. I love to serve these pork medallions with plenty of buttery mashed potatoes and some green veggies such as green beans and broccoli. I like to sprinkle with a little bit of freshly ground black pepper and some freshly chopped parsley and then you're ready to serve. Just look at that lovely tender pork and that beautiful mustard sauce is perfect spooned over creamy mashed potato. I'd love to know in the comments what you'd serve alongside it. I'll see you next time.