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Pork Medallions with a Creamy Mushroom and Madeira Sauce

Prep Time:

Cook Time:


4 Servings


600g Mick's Meat pork medallions

1 tbsp olive oil

2 tbsp unsalted butter

2 banana shallots (or regular shallots), thinly sliced

250g chestnut mushrooms, sliced

1 garlic clove, crushed

1 tbsp plain flour

100ml madeira or sherry

400ml chicken stock

4 sprigs thyme

½ tbsp wholegrain mustard

100ml double cream

Add mashed potato and wilted greens, to serve.


Step 1 - Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.

Step 2 - Melt the butter in the pan and when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.

Step 3 - Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

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