Pork medallions in mustard sauce

Pork is a popular meat for Poles and this recipe is a modern take on a traditional classic. You could also use pork chops for this recipe, just adjust the cooking times accordingly.

• serves

  4

• prep

  15 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 800 g pork fillet
• salt and pepper
• 2 tbsp unsalted butter
• 2 tbsp olive oil
• 200 ml dry white wine
• 250 ml (1 cup) cream
• 1 tbsp wholegrain mustard
• 2 Polish gherkins, finely chopped
• 2 tbsp chopped parsley
• gnocchi, to serve
• steamed greens, to serve

The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.

Instructions

Cut pork into 4 cm sections and lightly flatten using a meat mallet. Season with salt and pepper.

Place a large frying pan over medium-high heat. Add the butter and oil and fry pork, in batches, for 3 minutes on each side until golden. Remove and set aside.

Deglaze the pan with wine, reduce heat to medium-low, add the cream and mustard and bring to a simmer. Add the gherkins and return the pork to the pan.  Simmer for a further 1–2 minutes until the pork is cooked through. Season to taste and stir through the parsley.

Serve with gnocchi and steamed greens.

Photography by Alan Benson

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.