How to Prepare Homemade Pork Medallions in a Mushroom and Sherry creamy sauce

Pork Medallions in a Mushroom and Sherry creamy sauce.

Hello everybody, it's Drew, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, pork medallions in a mushroom and sherry creamy sauce. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.

Pork Medallions in a Mushroom and Sherry creamy sauce is one of the most popular of current trending foods in the world. It's simple, it is fast, it tastes yummy. It's enjoyed by millions daily. They're nice and they look fantastic. Pork Medallions in a Mushroom and Sherry creamy sauce is something which I've loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can have 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:

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

Instructions 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..
10. .
    
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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