Maple Pork Medallions
- 60 ml (¼ cup) maple syrup
- 30 ml (2 tablespoons) Dijon mustard
- 125 ml (½ cup) 35% cooking cream
- 2 pork fillets (454 g / 1 lb. each), cut into medallions
- Salt and freshly ground pepper, to taste
- In a large saucepan, combine the maple syrup, Dijon mustard and cream.
- Add the pork and cook uncovered for 30 minutes over medium heat, stirring occasionally.
- Season with salt and pepper.