IBERICO pork fillet medallions with creamy mustard sauce

Prep-time Bake-time
5 min 20 min
2 people


  • 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


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.