Pork Medallions with White Wine & Mustard Sauce

This pork fillet was in and out of the freezer about 10 times. Every time I decided to cook it I would change my mind and throw it back into the deep freeze. Finally I defrosted it fully so as to leave me no choice but cook it. Tonight’s dinner was a winner. Lovely moist meat with a rich, creamy sauce just perfect alongside the crunchy vegetables I served alongside. Thank god I finally defrosted it! Now I just need to tackle the problem of the frozen mackerel at the back of the freezer that’s been taunting me for the last few weeks…

400-600g pork loin (whole)
2 tablespoons olive oil
1 shallot (finely diced)
1 small garlic clove (crushed)
2 teaspoons Dijon mustard
salt & pepper
1/2 cup white wine
1/3 cup chicken stock
1/3 cup single cream
1 knob butter
2 tablespoons fresh parsley

Season the pork loin well with salt & pepper. Heat a large frying pan with the oil over a medium low heat and cook the loin for 20-30 minutes (depending on loin thickness), turning frequently until cooked through. Remove from the pan and rest. To make the sauce, add the shallot to the pan and fry gently for 2-3 minutes. Add the garlic and fry for 1 minute then pour in the white wine and sizzle until reduced by half. Add the mustard and stock and simmer again for 1-2 minutes. Add the cream and stir until just simmering. Remove from the heat, stir in the butter and adjust seasoning to your taste.

Slice the pork into medallions and arrange on a platter. Pour over the sauce and sprinkle with fresh parsley.

Serve with seasonal vegetables. I served mine with potatoes, fennel and carrot.

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