Pork Medallions in a Mushroom and Sherry creamy sauce

Name: Pork Medallions in a Mushroom and Sherry creamy sauce
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 600 grams pork fillet sliced; 1 medium onion thinly sliced; 200 grams mushrooms roughly chopped; 2 cloves garlic minced; 1 red pepper diced; 20 grams butter; 100 ml Sherry or white wine (optional); 1 heaped tbsp of plain flour; 400 ml chicken stock; 200 ml double cream; 2 tsp whole grain mustard; 1 tbsp fresh or dried thyme; 1 large glug of olive oil; Plenty of salt and black pepper

Emilys Home Cooked Kitchen @emilyshomeCK

A great quick mid week feast! Using succulent pork fillet cut into medallions it’s a budget busting recipe! (The fillet only cost £3.53)

If your a vegetarian use aubergine instead of the pork and cook it the same way !

This is perfectly served with mash potatoes, new potatoes, rice or pasta the choice is yours!

A great quick mid week feast! Using succulent pork fillet cut into medallions it’s a budget busting recipe! (The fillet only cost £3.53)

If your a vegetarian use aubergine instead of the pork and cook it the same way !

This is perfectly served with mash potatoes, new potatoes, rice or pasta the choice is yours!

Emilys Home Cooked Kitchen @emilyshomeCK

A great quick mid week feast! Using succulent pork fillet cut into medallions it’s a budget busting recipe! (The fillet only cost £3.53)

If your a vegetarian use aubergine instead of the pork and cook it the same way !

This is perfectly served with mash potatoes, new potatoes, rice or pasta the choice is yours!

A great quick mid week feast! Using succulent pork fillet cut into medallions it’s a budget busting recipe! (The fillet only cost £3.53)

If your a vegetarian use aubergine instead of the pork and cook it the same way !

This is perfectly served with mash potatoes, new potatoes, rice or pasta the choice is yours!

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Ingredients

30 mins

4 servings

600 gramspork fillet sliced
1medium onion thinly sliced
200 gramsmushrooms roughly chopped
2 clovesgarlic minced
1red pepper diced
20 gramsbutter
100 mlSherry or white wine (optional)
1heaped tbsp of plain flour
400 mlchicken stock
200 mldouble cream
2 tspwhole grain mustard
1 tbspfresh or dried thyme
1large glug of olive oil
Plenty of salt and black pepper

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Steps

30 mins

1

Remove and fat from the pork fillet.
2

Then slice into 1 cm slices.
3

In a large frying pan pour in the oil and heat it to a high heat, throw in the medallions flash fry them for 2 - 3 minutes on each side so they are golden.
4

Once golden on each side lift out onto a separate plate. Leave to rest.
5

In the same pan add the butter, let it foam and throw in the onions and mushrooms.
6

Glug in the Sherry, add the mushrooms stir well to simmer down the liquid.
7

Put the peppers in stir well and take off the heat. Add the flour and stir coating all the veggies.
8

Don’t worry about it being sticky.
9

Pour in half the stock, stir well and turn the heat so it thickens, then add the rest of the stock stirring out the lumps.
10
11
12

Throw in the thyme and mustard stir again.
13

Stir in the cream.
14

Add the medallions and any juices back to the pan and let it gently bubble for 8 minutes!
15

Serve and enjoy!

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Cooksnaps

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Emilys Home Cooked Kitchen @emilyshomeCK

on March 24, 2021 17:24

It’s all about the flavours home cooked food lovingly made!Master Chef 2020Chanel 4 - Beat the Chef were I beat Michelin Starred Mark Sargent ✨BBC RADIO DERBYMy recipes are my own always made with my heart and soul 🩷