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    Mustard-crusted pork with sunshine salad

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    Mustard-crusted pork with sunshine salad

    • Preparation time: 20 minutes
    • Cooking time: 10 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4

    Ingredients

    2 tbsp half-fat mayonnaise
    2 tbsp natural yogurt
    2 tsp red wine vinegar
    4 tsp Dijon mustard
    ¼ red cabbage, finely shredded
    90g pack wild rocket
    3 carrots, peeled and julienned or coarsely grated
    198g can salt-free sweetcorn, drained
    60g Cooks’ Ingredients Breadcrumbs (or panko)
    1 tsp clear honey
    ½ tsp Worcestershire sauce
    2 tbsp finely chopped parsley
    1 tbsp olive oil
    4 x 120g No.1 Free Range Pork Medallions 

    Method

    1. Preheat the grill to high. Mix the mayonnaise, yogurt, vinegar and 1 tsp mustard in a small bowl. Arrange the cabbage, rocket and carrot in a large bowl and scatter over the sweetcorn. Set aside.

    2. Mix the breadcrumbs, remaining 3 tsp mustard, honey, Worcestershire sauce, parsley and ½ tbsp oil in a bowl and season. Place the pork medallions on a board and cover with a sheet of baking parchment. Using the heel of your hand, flatten the pork a little, then season.

    3. Heat the remaining oil in a large frying pan over a high heat. Fry the pork for 3 minutes on each side, then place on a roasting tray. Cover with the breadcrumbs, then position on the middle shelf and grill for 2-3 minutes until golden, cooked through with no pink meat and the juices run clear. Dress the salad with the mayonnaise mixture, and serve together. 

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    Cook’s tip The mustard crust is a lovely way of adding interest to lean meats. It’s also great on chicken breast and white fish fillets, such as cod or haddock. 

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