Pork Medallions in a Mushroom and Sherry creamy sauce

Hello everybody, it is Jim, welcome to my recipe page. Today, we're going to make a special dish, Pork Medallions in a Mushroom and Sherry creamy sauce. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pork Medallions in a Mushroom and Sherry creamy sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pork Medallions in a Mushroom and Sherry creamy sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Pork Medallions in a Mushroom and Sherry creamy sauce is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pork Medallions in a Mushroom and Sherry creamy sauce estimated approx 30 mins.

To get started with this particular recipe, we must first prepare a few components. You can have Pork Medallions in a Mushroom and Sherry creamy sauce using 14 ingredients and 15 steps. Here is how you cook that.

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!

Ingredients and spices that need to be Make ready to make Pork Medallions in a Mushroom and Sherry creamy sauce:

1. 600 grams pork fillet sliced
2. 1 medium onion thinly sliced
3. 200 grams mushrooms roughly chopped
4. 2 cloves garlic minced
5. 1 red pepper diced
6. 20 grams butter
7. 100 ml Sherry or white wine (optional)
8. 1 heaped tbsp of plain flour
9. 400 ml chicken stock
10. 200 ml double cream
11. 2 tsp whole grain mustard
12. 1 tbsp fresh or dried thyme
13. 1 large glug of olive oil
14. Plenty of salt and black pepper

Instructions to make to make Pork Medallions in a Mushroom and Sherry creamy sauce

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.
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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