Medallions of Pork in a White Wine & Mustard Sauce served with Champ

Medallions of Pork in a White Wine & Mustard Sauce served with Champ

Serves 4

The Ingredients

  • 1 pork fillet cut into medallions

  • 1 medium onion chopped thinly

  • 175g button mushrooms

  • 300ml sour cream

  • 30ml cream

  • half a tsp paprika

  • 100ml white wine

  • zest of 1 lemon

  • juice of half a lemon

  • 4 tsp heaped of Dijon mustard

  • 6 drops Tabasco

  • 3 tbsp Worcestershire sauce

  • olive oil

  • salt & pepper

Champ Ingredients

  • 900g potatoes

  • 150g petit pois peas

  • 50g spring onions (8 large spring onions)

  • 300ml milk

  • 3 tbsp chopped parsley

  • 25g butter

  • Salt and black pepper

The Method

STEP 1

Preheat the oven to 180C. In a frying pan heat the olive oil and fry the chopped onions slowly. Once lightly browned remove these and place in a shallow casserole dish.

STEP 2

Then fry the button mushrooms whole until lightly coloured and set aside. Fry the pork medallions for 3 or 4 minutes on each side, then place these in the shallow casserole dish on top of the onions and place the mushrooms on top of the pork.

STEP 3

In the frying pan add the sour cream, white wine, lemon juice, mustard, worcestershire sauce, tabasco and cream and heat gently.

STEP 4

Pour this over the pork, mushrooms and onions in the shallow casserole dish. Season with salt and freshly ground black pepper. Sprinkle paprika over the top.

STEP 5

Place the lid on it and place into the pre-heated oven Gas Mark 4, 180°C (350°F) for 40 minutes.

The Champ Method

STEP 1

Peel the potatoes and place in a saucepan and cook the potatoes in boiling salted water until cooked.

STEP 2

Drain all the water return back to the heat and shake in the saucepan for a minute. Add the butter and allow to melt, once melted mash the potatoes thoroughly and season with salt and pepper.

STEP 3

In another saucepan allow the milk to heat slowly and simmer with the peas and spring onions until peas are just cooked.

STEP 4

Add the parsley for a minute before pouring the warm milk mixture over the mashed potatoes.

STEP 5

Mix carefully until smooth and serve with a knob of butter and garnish with parsley for garnish.