Medallions of Pork With a Cream and Mushroom Sauce

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat the butter in a heavy-based frying pan.
  • Add in the pork medallions, fry for 2-3 minutes on each side.
  • Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
  • Remove the fillets from the pan and keep warm.
  • Add the mushrooms to the frying pan and fry until slightly coloured.
  • Add in the shallots, mixing well.
  • Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
  • Add in the white wine and cook briskly until reduced by half.
  • Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
  • Pour the mushroom cream sauce over the pork medallions and serve at once.
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