Instructions

1. Cut the pork tenderloin into 8-10 medallions then season with salt & pepper.
2. Cut the onion and pepper into strips. Roughly quarter or halve the mushrooms according to their size.
3. 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.
4. 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.
5. Pour in the stock and bring to the boil.
6. 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.
7. When the sauce has thickened, and pork is cooked through, turn off the heat.
8. Season to taste and serve with the chopped spring onions scattered on top.