Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal.
Prep: 10 mins
Cook: 30 mins
Difficulty: Easy
Serves: 4
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
METHOD
- 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.
- 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.
- 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.
- 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.
Recipe from bbcgoodfood.com
