Mustard-Crusted Pork With Braised Vegetables

• 1 1/2 tbsp oil
• 2/3 lb carrots, trimmed and sliced
• 1 lb Savoy cabbage, trimmed and finely sliced
• 1 None orange, zested and juiced
• 1 pinch grated nutmeg
• 3 tbsp wholegrain mustard
• 8 None pork medallions
• 2 None shallots, diced
• 1 1/4 cup vegetable stock
• 1 tsp cornstarch, mixed with 2 tbsp water to make a slurry

1. Heat 1/2 tbsp oil in a saucepan, add the carrots and saute for 2-3 mins. Add the cabbage, orange zest and nutmeg then season. Stir in the orange juice then cover and simmer for 15 mins.
2. Meanwhile, coat the outside of the pork medallions in mustard. Heat 1 tbsp oil in a frying pan, add the meat and sear for 6-7 mins, turning. Season then remove from the pan and keep warm. Add the shallots to the pan and saute for 2-3 mins. Deglaze the pan with stock then bring to a boil. Add the cornstarch slurry and simmer, stirring, until thickened.
3. Divide the vegetables and medallions between 4 plates then drizzle with the gravy.

oil, carrots, savoy cabbage, orange, nutmeg, wholegrain mustard, pork medallions, shallots, vegetable stock, cornstarch

Taken from recipes-plus.com/api/v2.0/recipes/19751 (may not work)