Pork medallions
40 min
Pork medallions
Ingredients
- 1 tbsp olive oil
- 600g pork medallions
- 2 tbsp unsalted butter
- 2 banana shallots thinly sliced
- 250g chestnut mushrooms sliced
- 1 garlic clove crushed
- 1 tbsp plain flour
- 100ml madeira or sherry
- 400ml chicken stock
- 4 sprigs thyme
- ½ tbsp wholegrain mustard
- 100ml double cream
- mashed potato and wilted greens, to serve
Instructions
4 steps
- 1
Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
2.5 min - 2
Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins.
13 min - 3
Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
2 min - 4
Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.
7 min
Progress
0 / 4 steps
Nutrition
Per serving (based on 4 servings)
Calories
545cal
