Pork Scallopine in a Mushroom

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Pork fillet		430g
Flour		3 tbsp
Mushroom sauce:
Mushrooms		4-5
Garlic		1/2 clove
Double cream		100ml
Wholegrain mustard		1/2 tbsp
Butter		1 tbsp
Onion		1/4
White wine		50-60ml

Method

Prep

10min

Cook

20min

This is the pork fillet.

Cut thin 1cm slices and tenderise to make 2mm thick. Season liberally with salt & pepper and keep aside for 10 minutes.

Dredge with flour on both sides. Put the olive oil and butter (1 tbsp each) into a frying pan and fry the pork on medium heat until browned. Remove the pork.

Make the sauce:slice the mushrooms and onions to 3mm thick.

Use the same frying pan and add Step 4, finely chopped garlic, butter and mustard on high heat.

Fry for 2-3 minutes, then add the wine and double cream. Return the pork from Step 3 and cook together.

Add 2 tbsp finely chopped parsley.

Transfer the pork slices on a serving dish and pour over the sauce. Sprinkle with lots of fresh parsley before serving.

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