Ingredients
- 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.