INGREDIENTS
1 ten oz pork tenderloin
1/2 lb mixed mushrooms
1 heaping tbsp grainy mustard
1 heaping tbsp crème fraîche
1.5 oz arugula
rice
DIRECTIONS
Place a large non-stick frying pan on high heat. Slice the pork into six medallions, bashing to flatten slightly, and roughly slice the mushrooms. Place them in the pan with one tablespoon of the olive oil and cook for two minutes on each side, or until the mushrooms are golden and the pork is just cooked through, then remove just the mushrooms to a plate. Go in with the mustard and the crème fraîche and cook for one last minute, loosening with a splash of water, if needed. Taste and season to perfections with sea salt and black pepper, divide between two plates, then scatter over the golden mushrooms and arugula, and finish with a drizzle of extra virgin olive oil. Nice served with rice.
