Makes 4 serves

Preheat oven to 200c.  Rub mustard over 4 medallions to coat.  Combine chopped thyme, parsley, breadcrumbs and parmesan cheese in a large bowl.  Press the coated pork medallions in the breadcrumb mix to cover.  Heat a large pan, add olive oil.  Cook medallions for 8-10 minutes either side until golden.



  • 4 pork medallions trimmed of any fat
  • 2 tablespoons of seeded mustard
  • ½ cup of wholegrain wholemeal breadcrumbs
  • 1 tablespoons of thyme chopped
  • 1 tablespoon of parsley chopped
  • 1 tablespoon of grated parmesan cheese
  • 1 tablespoon of extra virgin olive oil

    Put tinned tomatoes, chopped onion, olive oil and salt and pepper in a blender, blend until smooth.  Place the mixture and the beans in a pan and cook for 10-20 minutes add water if the mixture becomes too dry.  Place bean mix on a plate and top with the crusted pork medallion

Bean stew


  • 1 420 gram tin of black-eyed or white beans
  • 1 tin of tomatoes
  • 1 small onion
  • 1 tablespoon of olive oil
  • Salt and pepper to taste 
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