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Creamy Mushroom Pork

Here's a fool-proof way to make creamy tender pork that falls apart.

Serves 4


8 pork medallions

1 tbsp olive oil

50g butter

200g brown mushrooms, sliced

8 garlic cloves

2 cups green beans, chopped

2 cups spinach

1 cup cream

Salt to taste

Pepper to taste

To Serve:

2 tbsp parsley, chopped


STEP 1: Heat olive oil in an ovenproof skillet over medium heat.

STEP 2: Season pork medallions with salt and pepper, then add to the skillet and fry for 3-4 minutes each side. The pork should be nice and browned on each side. Once cooked, remove pork and allow to rest.

STEP 3: Crush cloves of garlic under a knife, then add to the skillet with butter and mushrooms, stirring for five minutes. Add green beans and spinach, then stir for 1 minute until spinach has wilted.

STEP 4: Add cream to the skillet and stir to combine. The mixture will start to bubble.

STEP 5: Add the cooked pork back to the skillet, then use a spoon to coat with the creamy mixture.

STEP 6: Place the skillet in the oven and bake at 140°C for 30 minutes.

STEP 7: Remove the skillet from the oven, then garnish with parsley.

STEP 8: Enjoy!