Pork medallions in a pan

Pork medallions

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(3 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal

Nutrition and extra info

Nutrition: Per serving

  • kcal545
  • fat40g
  • saturates18g
  • carbs7g
  • sugars3g
  • fibre2g
  • protein31g
  • salt0.9g
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Ingredients

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 600g pork medallions
    Pork

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 2 tbsp unsalted butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 2 banana shallots, thinly sliced
  • 250g chestnut mushrooms, sliced
    Mushroom

    Mushroom

    mush-room

    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 1 garlic clove, crushed
  • 1 tbsp plain flour
  • 100ml madeira or sherry
  • 400ml chicken stock
  • 4 sprigs thyme

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • ½ tbsp wholegrain mustard
  • 100ml double cream
  • mashed potato and wilted greens, to serve
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

Method

  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. 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.

  3. 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.

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Comments, questions and tips

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reevey
19th Mar, 2020
5.05
We really enjoyed this meal and very easy to make. It was lovely with creamy mash to which I added soft goats cheese to use it up and wilted greens. Definitely will have this again!
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