Skip to content

Pork Medallions

Here is a quick recipe for a pork tenderloin. Cutting it into round medallions lessens the cooking time needed and the additions of madeira or sherry, wholegrain mustard, and fresh thyme brighten up the pan sauce. One skillet is all you need. Serve with mash or rice, and enjoy.

 

 

Pork Medallions

1 tbs. olive oil
1¼ lbs. pork tenderloin, cut into medallions and seasoned
2 tbs. butter
2 shallots, peeled and thinly sliced
3 cups sliced mushrooms
1 garlic clove, crushed
1 tbs. all-purpose flour
3 fl. oz. madeira or sherry
¾ cup chicken stock
4 thyme sprigs, leaves removed
1 tbs. wholegrain mustard
3 fl. oz. heavy cream

Heat the oil in a large, non-stick skillet and brown the pork on each side for 2-3 minutes. Set aside.

Melt the butter in the skillet and add the shallots and mushrooms. Cook over a medium heat for 10 minutes, then add the garlic for 1 minute longer. Stir in the flour for 2 minutes, then tip in the madeira or sherry. Bubble for 2 minutes, then add the chicken stock and thyme.

Return the pork to the skillet and simmer, uncovered, for 5-7 minute or until the pork is cooked through. Add the cream and simmer until the sauce has thickened.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: