Pork medallions recipe | Good Food

Pork medallions in a pan

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

step 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.
step 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.
step 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.