IBERICO pork fillet medallions with creamy mustard sauce
meatLovers

Prep-time | Bake-time | |
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5 min | 20 min |
Difficulty | |
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Servings | |
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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.
