Creamy Mustard Pork Medallions with Roasties and Green Beans

Toss your potatoes in a splash of olive oil and half the mustard. Place on a baking tray and sprinkle with a good pinch of salt and pepper. Roast on the top shelf of your oven for around 25 mins until crispy. 10 mins before they are done, add your leeks, give the pan a good shake and return to your oven to finish cooking.

Season the pork medallions well on both sides with a pinch of salt and pepper. Heat a drizzle of oil in a frying pan over medium heat. When hot, add your pork medallions. Fry for 6-8 mins on each side depending on the thickness, until nicely browned and cooked through. Tip: Your pork is cooked when no longer pink in the middle!

While your pork is cooking, combine the crème fraiche and the rest of your mustard in a small bowl. This is for your sauce later!

As soon as you turn your pork over to cook on the second side, throw your green beans in to the same pan. Fry your green beans alongside your pork for the remainder of the time, then remove everything to a plate, cover with foil and keep warm while you make your super quick sauce!

To make your sauce, simply return the pan you used to cook your pork to a low heat and add your crème fraiche mixture, along with a good grind of black pepper. Let it bubble gently for a few minutes until it is just thick enough to coat the back of a spoon. Taste your sauce to see if it needs more salt or pepper, then stir through half your chopped parsley. If it gets too thick just add a small splash of water.