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Pork Medallions, Mustard-Parmesan Crust & Chili

Pork Medallions, Mustard-Parmesan Crust & Chili

30 - 60 minutes, Main, Meat, Pork -

Ingredients

  • 56ml Maille Red pepper, garlic and white wine Mustard
  • 25g grated Parmesan cheese
  • 2 tbsp. Maille Olive oil
  • 1 medium yellow bell pepper, finely chopped
  • 1 medium green bell pepper, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 2 cloves garlic, finely chopped (divided)
  • ½ tsp. finely chopped fresh thyme leaves, divided
  • Salt and freshly ground black pepper to taste
  • 1 medium red onion, finely diced
  • 1 medium courgette, finely diced
  • ¼ to ½ tsp. crushed red pepper flakes
  • 2 tbsp. vegetable oil
  • 454g pork tenderloin
  • 4 small sprigs rosemary (optional)

Preparation

  1. Preheat oven to 200°C. Line baking sheet with parchment paper or spray with non-stick cooking spray; set aside.
  2. Mix Maille Red pepper, garlic and white wine Mustard with cheese in small bowl; set aside.
  3. Heat vegetable oil in large skillet over medium-high heat and lightly brown pork on all sides. Sprinkle with salt and pepper. Arrange pork on prepared baking sheet, then thoroughly spread with Mustard mixture.
  4. Bake until pork is done, about 20 minutes. Let stand covered 10 minutes before slicing.
  5. Meanwhile, heat 1 tablespoon Maille Olive oil in medium skillet over medium-high heat and cook bell peppers, ½ of the garlic and thyme and salt and pepper, covered, stirring occasionally, until tender. Remove and set aside.
  6. Heat remaining 1 tablespoon olive oil in same skillet over medium-high heat and cook red onion, courgette, remaining garlic and thyme, covered, stirring occasionally, until tender, about 5 minutes. Return bell pepper mixture to skillet, then stir in red pepper flakes; set aside.

To serve

Arrange vegeable ratatouille on 4 serving plates, then top with sliced pork. Garnish with rosemary and, if desired, with additional crushed red pepper flakes.