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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.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

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

Method
 

  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.