Pork Fillet Medallions with Dijon Mustard Sauce

Beautiful pork fillet medallions and the perfect Dijon musard sauce

Preparing the pork fillet medallions


  • 1 pork fillet

  • 5 slices prosciutto

  • Salt and pepper to taste

  • Garlic zested and mixed with whipped butter

  • Fresh sage leaves


  1. Lay out the prosciutto; with one slice layered over the next.
  2. Place cleaned pork fillet on prosciutto
  3. Smeare on garlic butter, topped with sage leaves, wrapped in prosciutto and slice into medallions to pan fried.
  4. Served with blanched vegetables, creamy mashed potato, and Dijon mustard sauce


As an alternative cooking method you can fry the pork medallions and serve with burnt garlic butter and sage leaves

Creating the Dijon mustard sauce


  • 4 teaspoons Dijon mustard
  • 4 teaspoon diced onion
  • 500 mL pouring cream
  • Salt and pepper to taste


  1. Place fry pan over the heat, fry onion till brown
  2. Add Dijon mustard, cream, salt, and pepper
  3. Stir and allow to reduce
  4. Serve with blanched vegetables of your choice
  5.  Enjoy!

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