Ingredients
Method
1.Heat a large non-stick frying pan over medium-high heat. Add oil, cook pork medallions, 3 minutes each side, or until browned. Remove from pan and cover to keep warm.
2.Melt butter in same pan. Add mushrooms and cook over high heat until browned lightly. Add garlic and cook, stirring, until fragrant.
3.Stir in wine or stock, then add mustard and 1/4 cup (60ml) cream. Simmer, uncovered, 3 minutes, or until reduced by about one-third.
4.Return pork to pan with any juices. Refresh sauce by adding remaining cream. Simmer over medium heat until hot. Season to taste with salt and freshly ground pepper.
