Creamy mustard pork medallions

• porsi: Serves 4

Bahan-bahan

500g pork tenderloin, sliced lcm thick

100g gluten-free plain flour or comflour

Salt and black pepper

50g butter

250g mushrooms

80ml white wine

240ml cream

3 tbsp gluten-free wholegrain mustard

Petunjuk

1 Place the slices of pork between two sheets of cling film, pinching the edges together. Pound with a meat tenderiser or rolling pin until ½cm thick.

2 In a shallow bowl, combine the flour with a pinch each of salt and pepper. Melt one third of the butter in a large heavy pan over a medium-high heat.

3 Dredge the pork in the seasoned flour, shaking off any excess. Add one third of the pork to the pan and cook for two minutes per side until browned and cooked throughout. Transfer to a plate and tent loosely with foil to keep warm. Repeat in two more batches using the remaining butter and pork.

4 Add the mushrooms to the same pan and cook over a medium-high heat for 4-5 minutes until browned.

5 Stir in the white wine and allow to bubble for 3-4 minutes until reduced, scraping up any sticky bits from the bottom of the pan using a wooden spoon. Stir in the cream and mustard and simmer for 4-5 minutes until thickened. Season to taste with salt and pepper.

6 Add any juices that have been released from the pork to the sauce. Divide the pork medallions between serving plates and pour over the sauce.

7 Serve immediately with mashed potato and peas.