Cream and mustard pork

Serve over mashed potato, pasta, or rice, accompanied of seasonal vegetables.


1 onion (sliced)
1 clv garlic (crushed)
1⁄2 c mushroom (sliced)
5 T sour cream (or crème fraîche)
1 T mustard (wholegrain mustard)
1⁄2 lb pork (lean pork tenderloin, cut into medallions)


Heat oil in a large pan. Cook pork medallions for 2 minutes, turning once.

Add onion and garlic and cook for 1-2 minutes. Now add sliced mushrooms and cook for a further 5 minutes.

Incorporate cream and mustard, lower heat and cook for a couple of minutes; just until warmed.

Total time
27 minutes
Cooking time
Preparation time
2 servings


Add 1 tablespoon fress basil leaves, torn or coarsely chopped, with the cream and mustard.

Pork tenderloin is also known as pork fillet in many countries.


International cuisine

easy, pan fry
meat, dinner
British food recipes
Food in Europe