Creamy Pork Medallion Casserole

First, cut the pork filet (tenderloin) into 3cm medallion. Place in a bowl and cover with buttermilk. add 1 tbsp mustard, 1 clove of garlic and rosemary. Stir and cover to marinate for a few hours in the fridge or overnight if possible.

Next, in a saucepan, place the diced potatoes and cover with some water. Bring them to the boil and simmer for 5-7 minutes until just cooked yet holding their shape. Remove from the heat and drain.

In the meantime, in a large sauté pan, drizzle some oil. Add the carrot, shallot, garlic, and rosemary.

Sauté for 2 minutes to just colour then add the pork pieces drained from the buttermilk.

You can leave some buttermilk if desired or pat them dried if you want to get better colouration on the pork medallion.

Next, add the broccoli florets, the rest of the mustard and the cream.

Cover with a lid and Bring to the boil. Simmer over medium heat for 10-15 minutes until the pork pieces are fully cooked.

Once nearly ready, sauté the potatoes in a second pan with a drizzle of oil and some butter for a few minutes until the potatoes are coloured.

When the pork mixture is fully cooked, add the scallions to the potatoes. toss to coat then add the potato mixture in the pork mixture.

Serve immediately.