Instructions

1. Cut the pork tenderloin into thick medallions.
2. Mince one garlic clove. Place the pork medallions in a freezer bag, add all the mustards, oregano and half of the garlic. Massage well to coat the meat, then set aside.
3. Slice the onion, the remaining garlic clove and the mushrooms.
4. Heat some oil in a large, shallow pan and fry the pork medallions for 2–3 minutes on each side, until lightly coloured. Remove to a plate and set aside.
5. Add a little more oil to the pan and sauté the onion for about 5 minutes until soft. Add the garlic and cook for another 30 seconds.
6. Add the mushrooms, lemon juice and a very small glass of water. Crumble in the stock cube.
7. Bring to a gentle simmer, cover and cook for about 10 minutes.
8. Return the pork to the pan, add the cream and the greens, and cook gently for 5–8 minutes. Do not overcook the pork – it should remain tender.
9. Season with salt and pepper, scatter with chopped parsley and serve.