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
Serves 4
1 tbsp olive oil600g pork medallions2 tbsp unsalted butter2 banana shallots, thinly sliced 250g chestnut mushrooms, sliced 1 garlic clove, crushed1 tbsp plain flour100ml madeira or sherry400ml chicken stock4 sprigs thyme½ tbsp wholegrain mustard100ml double creammashed potato and wilted greens, to serve
STEP 1Heat 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.STEP 2Melt 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.STEP 3Return 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.
