Step-by-Step Guide to Prepare Quick Pork Medallions in a Mushroom and Sherry creamy sauce

Pork Medallions in a Mushroom and Sherry creamy sauce.

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to prepare a special dish, pork medallions in a mushroom and sherry creamy sauce. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can have pork medallions in a mushroom and sherry creamy sauce using 14 ingredients and 15 steps. Here is how you can achieve it.

The ingredients needed to make Pork Medallions in a Mushroom and Sherry creamy sauce:

1. {Take 600 grams of pork fillet sliced.
2. {Make ready 1 of medium onion thinly sliced.
3. {Get 200 grams of mushrooms roughly chopped.
4. {Prepare 2 cloves of garlic minced.
5. {Make ready 1 of red pepper diced.
6. {Prepare 20 grams of butter.
7. {Take 100 ml of Sherry or white wine (optional).
8. {Prepare 1 of heaped tbsp of plain flour.
9. {Make ready 400 ml of chicken stock.
10. {Take 200 ml of double cream.
11. {Take 2 tsp of whole grain mustard.
12. {Take 1 tbsp of fresh or dried thyme.
13. {Prepare 1 of large glug of olive oil.
14. {Take of Plenty of salt and black pepper.

Steps to make Pork Medallions in a Mushroom and Sherry creamy sauce:

1. Remove and fat from the pork fillet..
2. Then slice into 1 cm slices..
3. In a large frying pan pour in the oil and heat it to a high heat, throw in the medallions flash fry them for 2 - 3 minutes on each side so they are golden..
4. Once golden on each side lift out onto a separate plate. Leave to rest..
5. In the same pan add the butter, let it foam and throw in the onions and mushrooms..
6. Glug in the Sherry, add the mushrooms stir well to simmer down the liquid..
7. Put the peppers in stir well and take off the heat. Add the flour and stir coating all the veggies..
8. Don’t worry about it being sticky..
   
9. Pour in half the stock, stir well and turn the heat so it thickens, then add the rest of the stock stirring out the lumps..
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11. .
    
12. Throw in the thyme and mustard stir again..
13. Stir in the cream..
    
14. Add the medallions and any juices back to the pan and let it gently bubble for 8 minutes!.
15. Serve and enjoy!.

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