Pork Medallions and Gnocchi, served with a Creamy Cider and Mustard Sauce recipe

  • Serves 2
  • 5 mins to prepare and 15 mins to cook
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Pork Medallions and Gnocchi, served with a Creamy Cider and Mustard Sauce
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Customer recipe by Celina Mann
Added 30 months ago

I love relaxing and enjoying home-made comfort food at the weekends as a reward for my hard work during the week. This dish is the ultimate comfort dish, and it‘s so quick and easy to prepare.

Crush the garlic clove. Heat the oil and crushed garlic in a heavy based frying pan, and cook the medallions on a medium-high heat for 5 minutes on each side. Remove from the pan to a warm plate.

Whilst the pork is cooking, cook the Gnocchi according to the packet instructions. Once cooked, drain and leave in the saucepan with the lid on to keep warm.

Now pour the cider into the pan allowing it to bubble away for a minute, then add the whole grain mustard and double cream and give it a good stir. Stir the cooked Gnocchi into the sauce to allowing it to soak up the wonderful sauce.

Now pour the cider into the pan allowing it to bubble away for a minute, then add the whole grain mustard and double cream and give it a good stir. Stir the cooked Gnocchi into the sauce to allowing it to soak up the wonderful sauce. - Enjoy!

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  • 300g Tesco Finest Pork Fillet Medallions
  • 400g Tesco Finest Fresh Gnocchi
  • 1 garlic clove
  • 1 tablespoon Olive oil
  • 125 ml Tesco Oak Matured Still Cider
  • 1 tablespoon Tesco Finest Wholegrain Mustard
  • 80ml Double cream
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