Pork medallions

Nutrition and extra info

kcal545

fat40g

saturates18g

carbs7g

sugars3g

fibre2g

protein31g

salt0.9g

Ingredients

Method

1 tbsp 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

paw-k

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

2 tbsp unsalted 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

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

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

po-tate-oh

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

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.