• Pork With Mustard Mushrooms (G-F)
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Pork With Mustard Mushrooms (G-F)

Pork With Mustard Mushrooms (G-F)

  1. 1 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 70 g Mushrooms
  4. 2 tbsp Milk - PANTRY ITEM
  5. 2 tbsp Greek Yoghurt - PANTRY ITEM
  6. 1 Clove Garlic
  7. 150 g Free Range Pork Medallion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tbsp Dijon Mustard
  10. 1 Each Desiree Potatoes
  11. 1 tbsp Crispy Fried Shallots
  12. 30 g Baby Spinach
  1. 1 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 140 g Mushrooms
  4. 3 tbsp Milk - PANTRY ITEM
  5. 3 tbsp Greek Yoghurt - PANTRY ITEM
  6. 1 Clove Garlic
  7. 300 g Free Range Pork Medallion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 1 tbsp Dijon Mustard
  10. 1 Each Desiree Potatoes
  11. 2 tbsp Crispy Fried Shallots
  12. 60 g Baby Spinach
  1. 2 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 210 g Mushrooms
  4. 5 tbsp Milk - PANTRY ITEM
  5. 5 tbsp Greek Yoghurt - PANTRY ITEM
  6. 2 Clove Garlic
  7. 450 g Free Range Pork Medallion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tbsp Dijon Mustard
  10. 2 Each Desiree Potatoes
  11. 3 tbsp Crispy Fried Shallots
  12. 90 g Baby Spinach
  1. 2 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 280 g Mushrooms
  4. 6 tbsp Milk - PANTRY ITEM
  5. 6 tbsp Greek Yoghurt - PANTRY ITEM
  6. 2 Clove Garlic
  7. 600 g Free Range Pork Medallion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 2 tbsp Dijon Mustard
  10. 2 Each Desiree Potatoes
  11. 4 tbsp Crispy Fried Shallots
  12. 120 g Baby Spinach
  1. 3 tbsp Unsalted Butter - PANTRY ITEM
  2. 0 Salt & Pepper - PANTRY ITEM
  3. 420 g Mushrooms
  4. 9 tbsp Milk - PANTRY ITEM
  5. 9 tbsp Greek Yoghurt - PANTRY ITEM
  6. 3 Clove Garlic
  7. 900 g Free Range Pork Medallion
  8. 0 Extra Virgin Olive Oil - PANTRY ITEM
  9. 3 tbsp Dijon Mustard
  10. 3 Each Desiree Potatoes
  11. 6 tbsp Crispy Fried Shallots
  12. 180 g Baby Spinach

Prep:

  1. Peel and crush garlic.
  2. Peel and chop potatoes into 8 pieces.
  3. Rinse and thinly slice mushrooms.
  4. Pat pork medallions dry with paper towels.
  5. Rinse baby spinach leaves.

Method:

  1. Serve pork with spinach mash and mushrooms. Sprinkle over crispy shallots.
  2. Toss the pork with olive oil (1 tbsp/person) and season with salt and pepper.
  3. To make spinach mashed potatoes, place potatoes in a stockpot. Half cover with salted water and bring to boil. Gently boil for about 10 minutes until tender. Drain and return potatoes to pan. Add milk and butter, and mash until smooth and then add spinach and stir until wilted.
  4. Heat olive oil (1 tbsp/person) in same frying pan. Add mushrooms and garlic. Cook, stirring occasionally, for about 5 minutes or until soft. Stir in yoghurt and mustard. Season to taste.
  5. Heat a large, non-stick frying pan over a medium heat. Add pork and cook for about 2-3 minutes on each side, or until tender and cooked to your taste. Remove and cover to keep warm.
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