Name: Pork medallions with mushroom sauce
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: about 350-400g pork tenderloin; 1 Tbsp olive oil; 1 onion; 2 cups of chestnut mushroom; ½ red bell pepper; 1 tsp dried sage; 3 cloves of garlic; 300 ml chicken stock; 1 Tbsp corn flour; 2 spring onions, finely chopped

Pork medallions with mushroom sauce

9 Nov 2016

by Dinna

Prep Time

5 minutes

Cook Time

15 minutes

Total Time

20 minutes

Background

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

about 350-400g pork tenderloin
1 Tbsp olive oil
1 onion
2 cups of chestnut mushroom
½ red bell pepper
1 tsp dried sage
3 cloves of garlic
300 ml chicken stock
1 Tbsp corn flour
2 spring onions, finely chopped

Instructions

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.