Thursday, 5 May 2011

Pork Medalions with Mustard Mash, Cabbage, Apple and Mushrooms.

I love Pork, every bit of the pig is delicious. Hand me a pork and apple sausage, some pork crackling, a juicy pork chop and some black pudding on the side and ill be a pretty happy, chubby little girl. I do however, struggle with the how to cook pork properly. Can it be a little bit pink? How do you keep it moist? etc etc. 


I discovered its an on going debate about the best way to cook Pork, back in the day Pork was routinely overcooked in order to avoid food-bourne illness's but the risk these days in minimal and as long as the pork is cooked to medium rare at 145 degrees the harmful bacterias are killed. It's becoming a trend in restaurants at the moment to cook it medium rare but i have to say, it doesn't feel right eating it this way and the texture of the meat is just better served at medium. 


Keeping the moisture in can be tricky but my tip is to always buy good quality pork and to continually bast the pork when cooking. 


So after learning all this I thought I would put it to the test and create my idea of a heavenly dinner, although it looks a bit posh, it was only a Tuesday night TV dinner! mmmmm







Pork Medalions with Mustard Mash, Cabbage, Apple and Mushrooms. 

6 x Pork Medallions
1 x White Cabbage Sliced
1 x Apple peeled and diced
2 x Leeks finely chopped
1 x Clove of Garlic finely Chopped
150g x Chestnut Mushrooms sliced
150g x Shitake Mushrooms sliced
about 10-15 Sage Leaves roughly chopped
300g x Maris Piper Potatoes peeled and quartered
30ml x Double Cream
30ml x Milk
Tsp French Mustard
Big knob/two big knobs of butter

Put the potatoes in cold water and bring to the boil. Whilst they're cooking Fry the mushrooms in a little olive oil and add half the sage leaves. Cook them for about 3-4 minutes until golden then move them to the side of the pan and place the pork medallions in the middle. Fry on each side for about 3-4 minutes until golden brown and ever so slightly pink in the middle.Throw in the rest of the sage, a knob of butter, turn the heat off and leave to the side. 


Meanwhile, fry the leeks and apple in a pan for about 3-4 minutes on a medium heat. In a separate pan boil the cabbage in a little boiling water for 1 minute until slightly softened, then add the cabbage to the leek and apple mix and season. When the mash is done, drain and and mash with the cream and butter. Then bring it all together either in a fancy or rustic way! Enjoy with a glass of merlot or a glass of cold cider! 

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