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Pork medallions with mushroom sauce

Julie Goodwin

Serving size: Serves 4
Cuisine type: Modern Australian
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Pork

If your butcher doesn’t have pork medallions on display, ask. They will be able to cut some for you. It’s important to have a good relationship with your butcher. Ask questions about the meat available and the best ways to prepare it – a good butcher will be happy to talk to you.
INGREDIENTS

1 teaspoon olive oil
600g pork loin medallions
20g butter
150g button mushrooms, sliced thinly
2 cloves garlic, crushed
½ cup (125ml) white wine or chicken stock
1 teaspoon Dijon mustard
1/3 cup (80ml) thickened cream
METHOD

Heat a large non-stick frying pan, add the oil, then cook pork medallions for 3 minutes each side or until browned. Remove pork from the pan and cover to keep warm.

Melt the butter in the same pan and cook the mushrooms over high heat until browned lightly. Add garlic and cook, stirring, until fragrant.

Stir in wine or stock, then add mustard and ¼ cup (60ml) of the cream. Simmer, uncovered, for about 3 minutes or until reduced by about one-third.

Return the pork to the pan with any juices. Refresh sauce by adding remaining cream. Simmer over medium heat until hot. Season to taste with salt and freshly ground pepper.

Serve pork with buttered pasta and snow peas, if desired.

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