If you are looking for a new way to serve pork instead of a traditional roast or pork chops, then you should give this pork and mushrooms with creamy mustard sauce recipe a try.
If you do not know what pork medallions are, they are thick slices of pork loin. I buy a piece of pork loin so that I can cut the medallions to my preferred thickness. Unlike many pork dishes, this is not a fatty meal, as pork loin is a lean cut of meat.
The creamy sauce served with the pork is not too rich, as the addition of mustard gives the sauce a bit more bite, and the mushrooms give texture and an earthy flavour.
It is a simple dish to make that has a variety of serving options. We usually eat it with rice as it is similar to a stroganoff, or we sometimes serve it with sauteed potatoes and vegetables.
Here is how to make pork medallions with a creamy mushroom and mustard sauce.
Pork and Mushrooms with Creamy Mustard Sauce
Course: Recipes, Recipes with MeatCuisine: BritishDifficulty: Easy4
servings10
minutes35
minutesNO
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YES
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Ingredients for the Pork and Mushrooms with Creamy Mushroom Sauce
2 pork loins
300g mushrooms
300 ml double cream
1 onion, finely chopped
2 tsp English mustard
2 tsp dijon mustard
3 tbsp olive oil
2 cloves of garlic, crushed
Salt and ground black pepper
Directions: How to Make the Pork and Mushrooms with Creamy Mustard Sauce
- Trim the fat and any sinews from the pork loins.
- Slice the pork loins into medallions approximately 2 inches thick.
- Season the medallions with salt and black pepper.
- Heat the oil in a large frying pan over medium heat on the hob.
- Add the pork medallions to the pan four at a time. Fry until browned on one side and then turn over.
- Remove the first batch and add the second. Add a little more oil if necessary.
- Once all the pork medallions are cooked, transfer to a baking tray and put on low heat in the oven to keep warm.
- Using the same pan you cooked the medallions in, add the onions to the fat and meat juices. Fry for five minutes until browned.
- Add the crushed garlic and sliced mushrooms to the pan. Continue to cook for a further five minutes or until the mushrooms are cooked through, and stir occasionally.
- Add the cream to the pan and stir through to pick up the juices from the bottom of the pan.
- Season with salt and black pepper.
- Add the English mustard and Dijon mustard and stir through again.
- Leave the sauce to simmer for five minutes and thicken.
- Serve the medallions on plates and top with the creamy mushroom sauce.
Additional Tips
- Serving suggestion: I either serve this with rice like a stroganoff or with crispy potatoes and seasonal vegetables.
- Flavour: Adapt the flavour of the pork and mushrooms with creamy mustard sauce to your own tastes by adding more or less black pepper and garlic.
- Adaptability: The sauce from this recipe also works well with chicken breasts, pork chops, or turkey. It is not a good match for lamb, beef, or game.
- Vegetarian? Try our easy mushroom stroganoff recipe.
Did You Enjoy Our Recipe for Pork and Mushrooms with Creamy Mustard Sauce?
You might also like our recipe for black pudding and rosti stack with mushroom sauce.
Article updated on 31/01/2024