(Callan bacon product used: Honey & mustard cured  loin of pork)

Ingredients:
1 loin pork (cut into 4 medallions or disc)
6 mushrooms sliced
2 tea sp hoi-sin
2 streaky rashers (chopped)
2 tea sp wholegrain mustard
¼ pint cider
3 table sp cream
6ozs white breadcrumbs
1 clove garlic blended with 2ozs butter
2ozs grated parmesan
Grated zest of ½ lemon
Seasoning
Chives/parsley (chopped)

Method:

1.    In a blender make breadcrumbs. Add garlic & butter & toss onto baking sheets. Bake @ 190C for 10 minutes. Then add cheese & lemon & bake for 5 more minutes. Remove & add chopped herbs.
2.    In a little oil fry off pork medallions for a few minutes on each side. Remove & put in grated dishes. Add a little more oil & fry off mushrooms &  bacon for 3-4 minutes. Add hoi-sin mustard, cider, seasoning, cream & pour over medallions. Scatter with herbed crumbs & put in oven  @ 190C for 15 minutes.



Dish created by Trisha Hennessy