Pork medallions

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.

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

Directions

• 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.