IBERICO pork fillet medallions with creamy mustard sauce

meatLovers

	Prep-time	Bake-time
	5 min	20 min

	Difficulty

	Servings
	2 people

INGREDIENTS

300g Iberico Pork Fillet Medallions
2 tablespoons Ardo shallots
2 cups Ardo sliced mushrooms
2 tablespoons olive oil
1 tablespoon Reine Dijon Mustard
1/2 cup 1/2 cup Arla Whipping Cream
EPIC Spice Mediterranean Roasting Rub
Maldon Salt and Pepper

For the sauteed spinach

1 tablespoon Olive oil
3 cups Ardo leaf spinach
1 tablespoon onion
Maldon Sea Salt
Maldon Pepper

METHOD

For the Pork Medallions

Season the Iberico pork fillets with salt, pepper and EPIC Mediterranean Roasting Rub. In a separate bowl mix the whipping cream with a tablespoon of mustard. Heat one tablespoon of olive oil and cook the fillets for 3 minutes on each side until golden brown. Take the fillets out of the pan. Add another tablespoon of olive oil and cook the shallots and mushrooms for 2 minutes. Return the pork fillets in the pan and add the heavy cream and mustard sauce. Cook for another 2-3 minutes.

For the sauteed spinach
Heat a tablespoon of olive oil and cook the onions and spinach. Add salt and pepper to taste.