Medallions of Pork with Dijon Mustard and Vegetable Ribbons

Medallions of Pork with Dijon Mustard and Vegetable Ribbons

Main Course

  • 4

    Number of People

  • Abordable

    Cost

  • Easy

    Difficulty

  • Prep time

  • Cook time

Ingredients

  • 16 medallions of pork loin, allow about 120 g per person
  • 2 teaspoons walnut oil
  • 1 tablespoon Dijon mustard
  • 200 ml cream
  • 2 carrots, cut into tagliatelle-shaped strips
  • 1 bulb celeriac, cut into tagliatelle-shaped strips
  • 2 courgettes, green interior cut into tagliatelle-shaped strips
  • Salt and pepper

Preparation

Heat the oil in a skillet and brown the pork medallionas well on both sides. Spread with mustard and place them in a heatproof porcelain, ceramic or plastic bowl. Add the cream. Surround with the vegetables strips and place the bowl in the steam basket.

Steam for 15 minutes with the starter and the dessert.

Place the vegetable strips in the middle of each plate, top with the pork medallions. Pour a line of sauce around the edge.