James Martin makes his own beer mustard in this delicious recipe. Make it super quick by using ready-made mustard.
125ml/4fl oz white wine vinegar
140g/5oz yellow mustard seeds
200ml/7fl oz beer
1 pork tenderloin, cut into 2.5cm/1in medallions
salt and freshly ground black pepper
1 lemon, juice only
1 banana shallot, finely diced
175g/6oz wild mushrooms, cleaned, trimmed
50ml/2floz white wine
200ml/7fl oz double cream
1 bunch watercress, leaves only
1 tbsp olive oil
Heat the vinegar and honey in a saucepan until the honey has dissolved. Add the mustard seeds and cook for a further 1-2 minutes, then pour in the beer and bring the mixture to the boil.
Blend the mixture in a food processor until smooth and creamy (this may take a few minutes for the mustard seeds to break down).
Spoon the mustard into sterilised jars, reserving 2-3 tablespoons.
Preheat the oven to 200C/400F/Gas 6.
Season the pork medallions with salt and freshly ground black pepper.
Heat an ovenproof frying pan until hot, add half of the butter and the pork medallions and fry for 1-2 minutes on each side, or until golden-brown.
Roast in the oven for five minutes, or until just cooked through. Remove the pan from the oven and set aside to rest for five minutes. Add a squeeze of the lemon juice.
Heat the remaining butter in a frying pan, add the shallot and fry for 1-2 minutes. Add the mushrooms and fry for a further 1-2 minutes, then pour in the wine and continue to cook until the volume of the liquid has reduced by half.
Add the cream and reserved mustard and cook for another couple of minutes or until the mixture is bubbling. Season with salt and freshly ground black pepper.
Toss the watercress with a little lemon juice and the olive oil.
To serve, place the pork onto serving plates and spoon the mustard sauce over the top. Spoon some watercress alongside.
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James Martin presents with help from chefs Paul Ainsworth and Florence Knight.