Pork medallions with mustard and cream sauce (Filetes de cerdo con salsa de mostaza y nata líquida) from 1080 Recipes (page 638) by Simone Ortega and Inés Ortega

  • Dijon mustard
  • pork tenderloin
  • light cream
  • sunflower oil
  • lard

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on August 31, 2010

    Sauted some leeks first, removed from pan, floured medallions and then sauted. Removed medallions and made mustard cream sauce, added sauted leeks to sauce and then returned pork to pan. Served over rice with sauted zucchini and orange peppers on the side.

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