Medallions Of Pork With A Cream And Mushroom Sauce – a delicious recipe with pork medallions, butter, salt, button mushrooms, shallots, sherry. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Heat the butter in a heavy-based frying pan.
2
Add in the pork medallions, fry for 2-3 minutes on each side.
3
Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
4
Remove the fillets from the pan and keep warm.
5
Add the mushrooms to the frying pan and fry until slightly coloured.
6
Add in the shallots, mixing well.
7
Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
8
Add in the white wine and cook briskly until reduced by half.
9
Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
10
Pour the mushroom cream sauce over the pork medallions and serve at once.
699
kcal
Calories
50
g
Fat
3
g
Carbs
56
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 (3 ounce) pork medallions, 2 ounces butter, salt & freshly ground black pepper, 6 ounces button mushrooms, sliced, and more.
Yes, Medallions Of Pork With A Cream And Mushroom Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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