Ask from your butcher to cut your pieces 2 cm height remove any sort of fat or fiber from meat and flatten lightly the meat.
Add the salt and pepper on both sides. Warm a big pan and add the butter, olive oil, sautéed the fillets in portions until golden brown in both sides. Remove the meat from the pan and add the mushrooms and sautéed for 8-10 minutes until all the liquids evaporate. Add the onion, garlic and rosemary with thyme leaves and continue to sautéed. Continue stirring all the ingredients together add the mustard and koumantaria and cook for another 1-2 minutes. Bring back to the pan all the fillets and add the saffron with cumin. Finally you add the cream and parsley check if need sautéed s more salt and pepper let the sauce thicken and serve warm.   

The pork fillets is a must on your festive table. This year we cook together with Savvina and instead of dried fruits we choose the amazing combination of mushroom and koumandaria.  An amazing recipe inspired from our favorite friend and cook Galatia Pamborides. 
Merry Christmas to all of you.  Share the taste of our recipes with your family. 

A recipe by Chryso Lefou