Quick German Pork Medallions with Creamy Mustard Sauce

Ingredients

• •500g pork tenderloin, sliced into medallions
• •1 tablespoon olive oil
• •1 medium onion, finely chopped
• •2 cloves garlic, minced
• •1 tablespoon Dijon mustard
• •100ml heavy cream
• •Salt and pepper to taste
• •Fresh parsley, chopped for garnish

Instructions

1. 1

   Heat the olive oil in a large skillet over medium-high heat.

2. 2

   Season the pork medallions with salt and pepper, then add them to the skillet. Cook for about 3-4 minutes on each side until golden brown and cooked through. Remove the pork medallions from the skillet and set aside.

3. 3

   In the same skillet, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.

4. 4

   Stir in the Dijon mustard and heavy cream, mixing well to combine. Let the sauce simmer for about 2 minutes to thicken slightly.

5. 5

   Return the pork medallions to the skillet, coating them in the sauce, and cook for an additional minute.

6. 6

   Remove from heat and garnish with fresh parsley before serving.