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Pork Medallions in a Mushroom and Sherry creamy sauce
Introduce
Chef :
Emilys Home Cooked KitchenPork Medallions in a Mushroom and Sherry creamy sauce
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)
Ingredient
Food ration :
4 servingsCooking time :
30 mins
600 grams
pork fillet sliced
200 grams
mushrooms roughly chopped
2 cloves
garlic minced
20 grams
butter
400 ml
chicken stock
200 ml
double cream
2 tsp
whole grain mustard
1 tbsp
fresh or dried thyme
Cooking instructions
* Step 1
Remove and fat from the pork fillet.
* Step 2
Then slice into 1 cm slices.
* Step 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.
* Step 4
Once golden on each side lift out onto a separate plate. Leave to rest.
* Step 5
In the same pan add the butter, let it foam and throw in the onions and mushrooms.
* Step 6
Glug in the Sherry, add the mushrooms stir well to simmer down the liquid.
* Step 7
Put the peppers in stir well and take off the heat. Add the flour and stir coating all the veggies.
* Step 8
Don’t worry about it being sticky.
* Step 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.
* Step 10
* Step 11
* Step 12
Throw in the thyme and mustard stir again.
* Step 13
Stir in the cream.
* Step 14
Add the medallions and any juices back to the pan and let it gently bubble for 8 minutes!
* Step 15
Serve and enjoy!
Note: if there is a photo you can click to enlarge it
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