Pork with creme fraiche and mustard

The beautifully fresh and creamy mustardy sauce keeps the pork succulent in this easy recipe.

This is good for a weeknight or a Sunday dinner with some new potatoes and asparagus or any seasonal veg.

Prep time: 5 mins

Cook time: 25 mins

Servings: 2

Ingredients

6-8 free range organic pork medallions
1 onion finely chopped
250ml of creme fraiche (full fat)
tablespoon of wholegrain mustard
olive oil
large knob of butter
sea salt
coarse ground black pepper
chopped parsley to serve

Instructions

Gently brown the pork medallions in olive oil using a heavy pan. Do this slowly so the pork stays tender.

Meanwhile, in a separate frying pan, cook the onions in olive oil and butter until translucent then add the creme fraiche, mustard, sea salt and black pepper (season to taste). Let the sauce gently bubble for a couple of minutes before transferring the pork into the sauce.

Continue to gently simmer and reduce the sauce for 15 mins making sure the pork is thoroughly cooked.

Serve sprinkled with bright green fresh chopped parsley and maybe a gentle squeeze of lemon.

Nutrition Info

Pork

Pork is a good source of vitamin B12, which is key for red blood cell production (tuna, salmon and sardines are actually many times higher in B12 though!). It’s also rich in vitamin B3, which helps to convert food into energy, incidentally mushrooms are also high in B3 and included in this recipe. Adding some vegetables raises the fibre and nutrient profile.

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If a man does not have the sauce, then he is lost. But the same man can be lost in the sauce.

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