Pork Medallions with a Creamy Mushroom Sauce♥
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500g Salad Potatoes
2 x 300g British Pork Fillet Medallions (Available from 15th May while stocks last.)
1 tbsp Solesta Olive Oil
250g Chestnut Mushrooms
2 x 135g packs Baby Sweetcorn
2 tbsp Napoleon Brandy
150ml Cowbelle Single Cream
3 tsp Trois Lys Wholegrain Mustard
Freshly Ground Salt
Cook the potatoes in lightly salted boiling water for 15-20 minutes until tender. Drain and return to the pan. Add a few twists of black pepper and using a fork lightly crush the potatoes.
Whilst the potatoes are cooking sauté the medallions in the oil in a large frying pan for around 5 minutes, then turn over.
In the meantime, slice the mushrooms and add to the pan when you have turned the pork. Continue cooking for a further 5 minutes.
Meanwhile, steam or simmer the baby corn.
Add the brandy to the pork and cook for a couple more minutes. Stir in the cream and then the mustard (adding the mustard will thicken the cream). Heat through for a minute then serve alongside the potatoes and corn.
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