Last night I made some pork medallions. I really like pork medallions because they are very thin and are quick to cook. By adding some sherry, wine and cream, you can create a delicious sauce with some mushrooms and shallots (an under used veg!).
Pork Medallions with Cream & Mushrooms
8 pork fillet medallions
2 Tbs butter
salt, and freshly ground pepper
8 oz button mushrooms, sliced
2 shallots, thinly chopped
¼ cup dry sherry
¼ cup dry white wine
½ cup heavy cream
1 Tbs parsley, chopped
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 colored.
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.