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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