Pork medallions Recipe

Pork medallions Recipe

Enjoy these pork medallions with a creamy mushroom and Madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal


  • 1 tbsp olive oil
  • 600g pork medallions
  • 2 tbsp unsalted butter
  • 2 banana shallots, thinly sliced
  • 250g chestnut mushrooms, sliced
  • 1 garlic clove, crushed
  • 1 tbsp plain flour
  • 100ml Madeira or sherry
  • 400ml chicken stock
  • 4 sprigs thyme
  • ½ tbsp wholegrain mustard
  • 100ml double cream
  • mashed potato and wilted greens, to serve


Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the Madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.

Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

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