Pork medallions

• olive oil↗1 tbsp tbsp
• pork↗600g g

  medallions

• unsalted butter↗2 tbsp tbsp
• banana shallots↗2

  thinly sliced

• chestnut mushrooms↗250g g

  sliced

• garlic clove↗1

  crushed

• plain flour↗1 tbsp tbsp
• madeira↗100ml ml

  or sherry

• chicken stock↗400ml ml
• thyme↗4 sprigs

  4 sprigs

• wholegrain mustard↗½ tbsp tbsp
• double cream↗100ml ml
• mashed potato

  and wilted greens, to serve

Step-by-step instructions

1. 1

   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.

2. 2

   Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a 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.

3. 3

   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.