Oat coated pork with spicy mushroom sauce

Oats make a delicious and healthy topping for meat and fish.

• Preparation: 15 mins
• Cooking: 15 mins
• Serves: 4

What you need:

• 400g lean pork fillet
• 2 tbsp rapeseed oil
• 125g oats
• 2 tsp chilli powder
• 320g pack mushrooms, sliced
• 2 tsp Worcestershire sauce
• 4 tsp reduced salt gravy granules
• 25g pack parsley, chopped

What you do:

1. Cut the pork into 8 slices, place each piece between 2 sheets of cling film and beat with a rolling pin until thin. Brush with a little of the oil.
2. Mix the oats and chilli powder together and press on both sides of the pork medallions to evenly coat.
3. Heat the remaining oil in a frying pan and fry the pork in 2 batches for 3 minutes each side until cooked throughout. Remove from the pan and keep warm.
4. Add the mushrooms to the pan with the Worcestershire sauce and fry for 2-3 minutes. Mix the gravy granules with 300ml boiling water and add to the pan and cook for 1-2 minutes. Season with black pepper, add the parsley and pour over the pork.
5. Serve with green beans.

Cook's tip:

This is lovely served with a wild and long grain rice mix or mashed potato. Add 1/2 -1 tsp hot smoked paprika for extra flavour instead of the chilli powder.

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