Alive and Cooking

Pork Medallions with Mustard & Basil Sauce

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Serves 2

½ pork fillet, cut into escalopes
½ broccoli, cut into florets
1 bunch asparagus
1 tbsp Always Fresh Basil & Parmesan Tapenade
2 tbsp Fountain Mustard Sauce
2 tbsp arrowroot
10g butter
Splash of extra virgin olive oil
Splash white wine
Arrowroot (for coating pork)


In a pot of boiling, salted water, boil the broccoli for 3 minutes and the asparagus for 2 minutes, then remove.

Place a pan on to heat with extra virgin olive oil.

Coat the pork escalopes in arrowroot and fry for approx. 1 minute on both sides.
Add the butter to the pan with the pork. Add the tapenade, mustard sauce and white wine and stir.

Pour about 150ml of the broccoli water into the pan.

Combine the 2 tbsp arrowroot with s splash of white wine and stir through the sauce until thickened.

Serve the pork with broccoli, asparagus and a generous serve of the mustard & basil sauce.

Pork Medallions with Mustard & Basil Sauce