Pork Medallions in a Mushroom and Sherry creamy sauce. Place in pan season side down. Saute until onion is soft and mushrooms are lightly browned. Add sherry, dried thyme and salt and pepper.

Pork Medallions in a Mushroom and Sherry creamy sauce Pour the mushroom cream sauce over the pork medallions and serve at once. Watch Chef Paolo make this great dish, fresh Pork Medallions wiith a delicious mushroom sauce. This creamy, hearty mushroom sauce goes perfectly with tender pork medallions to create a quick and easy weeknight family dinner.

Hey everyone, hope you're having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, pork medallions in a mushroom and sherry creamy sauce. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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Place in pan season side down. Saute until onion is soft and mushrooms are lightly browned. Add sherry, dried thyme and salt and pepper.

To begin with this recipe, we must prepare a few components. You can cook pork medallions in a mushroom and sherry creamy sauce using 14 ingredients and 15 steps. Here is how you cook it.

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

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

Refresh sauce by adding remaining cream. Simmer over medium heat until hot. Season to taste with salt and freshly ground pepper. The pork medallion is quick to cook and makes a good alternative to chicken.

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

Remove and fat from the pork fillet..
Then slice into 1 cm slices..
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..
Once golden on each side lift out onto a separate plate. Leave to rest..
In the same pan add the butter, let it foam and throw in the onions and mushrooms..
Glug in the Sherry, add the mushrooms stir well to simmer down the liquid..
Put the peppers in stir well and take off the heat. Add the flour and stir coating all the veggies..
Don’t worry about it being sticky..
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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Throw in the thyme and mustard stir again..
Stir in the cream..
Add the medallions and any juices back to the pan and let it gently bubble for 8 minutes!.
Serve and enjoy!.

Serve the pork and sauce with the courgetti. Quickly sear the pork then let it simmer in the creamy caramelized onion and mushroom sauce. Serve over brown rice and spinach for a complete While the rice is cooking, season the pork as desired. Pork Medallions with Creamy Mushroom Leek Sauce sounds fancy, but is really just an easy, one pan, comfort food dinner! Sliced pork tenderloin nestled in a super creamy sauce for a healthy and delicious weeknight meal!

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