Pork medallions with mushroom sauce
I have made this pork medallions with mushroom sauce several times for dinner parties. It’s gluten-free and dairy-free so ticks the food-intolerance box, but most importantly it’s really delicious and easy to make – also, most of the cooking can be done in advance. Only the last five minutes needs to be completed when the guests are having a chat in the dining room. Serve it with mash and a salad/steamed veggies of your choice.
Ingredients
Method
- Cut the pork tenderloin into 8-10 medallions then season with salt & pepper.
- Cut the onion and pepper into strips. Roughly quarter or halve the mushrooms according to their size.
- Heat the oil a frying pan, then brown the medallions for a couple of minutes on each side, then transfer them to a plate to rest.
- Remove the fat from the pan, add the oil and the onion, red pepper and mushroom pieces. Add the garlic and sage, then fry for about 5 minutes until the vegetables soften.
- Pour in the stock and bring to the boil.
- Mix the cornflour with 2 Tbsp water, stir this into the mushroom sauce. Add the medallions and cook over medium heats for about 5 minutes.
- When the sauce has thickened, and pork is cooked through, turn off the heat.
- Season to taste and serve with the chopped spring onions scattered on top.