Recipe

Solo: Pork Medallions in Sweet Sherry Sauce

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Solo: Pork Medallions in Sweet Sherry Sauce

Juicy little pork fillet medallions topped with delicious mushroom and sweet sherry sauce which goes a long way towards making this "ready in a flash" mid-week supper feel like a special occasion.




Ingredients to serve 1

  • 2 medallions x pork fillet
  • 65g x button mushrooms - slice finely
  • ¼ x onion – slice finely
  • ½ tsp x flour
  • 20ml x sweet sherry
  • ¼ tsp x chicken stock granules
  • ⅛ cup x boiling water
  • 40ml x cream
  • ½ tbsp x fresh parsley – chop coarsely
  • 1 ½ x potatoes – peel and dice (2cm)
  • 100g x green beans – chop off ends
  • butter (from your pantry)
  • olive oil, salt and pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Prepare all the ingredients as indicated above. Add the chicken stock granules to the boiling water (in a mug/jug) and stir.

Step 2

Bring a large saucepan of lightly salted water to the boil. Add the diced potatoes, and cook for about 10 minutes until tender. Drain, add a few splashes of milk, a knob of butter, salt and pepper to taste and mash well. Keep warm.

Step 3

Season the pork medallions with a little salt and pepper. Place a few glugs of olive oil and a knob of butter in a frying pan on medium to high heat. When the butter has melted and foaming, add the medallions to the pan. Don’t cramp the meat in the pan, rather cook in two batches. The meat should sizzle immediately. Sear the meat for about 3 minutes on each side (turning only once). Then transfer to a plate, cover with tin foil and allow to rest.

Step 4

Add another couple of knobs of butter to the pan on medium to high heat. Add the onion and sauté for about a minute and then add the mushrooms and sauté for another 5 minutes until browned. Then sprinkle the flour into the pan and stir in. Now add the sweet sherry – it will quickly sizzle and evaporate in about 30 seconds. Then add the chicken stock and allow to simmer for another 3 minutes (turning the heat down to medium). Stir in the cream and parsley. Then return the pork medallions and any accumulated juices to the pan, and leave to simmer for about 3 more minutes until the pork is cooked. Taste for salt and pepper and adjust if necessary.

Step 5

Bring another pot of lightly salted water to the boil. Add the green beans and cook for about 3 or 4 minutes. Drain and return to the pot with a knob of butter. Keep warm.

Step 6

Serve the pork medallions topped with the mushroom and sweet sherry sauce with a portion of green beans and mashed potato on the side.