40 minutes
Tender pork medallions in a rich and creamy Madeira mushroom sauce, perfect for serving with mashed potatoes and greens.
tablespoons
Pork Medallions, at room temperature
0 oz
tablespoons
Banana Shallots, thinly sliced
each
Chestnut Mushrooms, sliced
0 oz
Garlic Clove, crushed
each
Plain Flour
tablespoons
Madeira Wine
0.25 fluid ounces
0.25 fluid ounces
sprigs
Wholegrain Mustard
tablespoons
0.25 fluid ounces
1. Preparation Step
Prep the Ingredients: Make sure the pork medallions are ready and at room temperature. Slice the shallots and mushrooms as indicated, crush the garlic clove, and measure out the remaining ingredients.
2. Browning the Pork
Heat the olive oil in a large non-stick frying pan over medium-high heat. Add the pork medallions, cooking for 2-3 minutes on each side until they're golden brown. Remove the pork from the pan and set aside on a plate.
3. Creating the Sauce
In the same pan, melt the unsalted butter until it begins to foam. Add the sliced shallots and mushrooms, and sauté over medium heat for about 10 minutes, or until the vegetables are softened and lightly browned. Mix in the crushed garlic and continue to cook for another minute, ensuring not to burn the garlic. Sprinkle the plain flour over the vegetables, stirring for 2 minutes to cook out the raw flour taste. Pour in the Madeira wine, let it come to a boil, and allow it to cook for 2 minutes, this will burn off the alcohol and concentrate the flavors. Gradually add the chicken stock, whisking constantly, to create a smooth, lump-free sauce. Drop in the fresh thyme sprigs and wholegrain mustard, then season the sauce with salt and pepper to your liking.
4. Finishing the Dish
Return the pork medallions to the pan, immersing them in the sauce. Let the pork simmer uncovered for 5-7 minutes or until it's thoroughly cooked. Remove from heat and stir in the double cream, heating gently until the sauce is just simmering again.
Change up the mushrooms for different textures and flavors. Shiitake, oyster, or chanterelle mushrooms can offer an earthier taste compared to the commonly used button or cremini mushrooms.
Swap pork medallions for chicken breasts and Madeira for Marsala wine. Serve with pasta or mashed potatoes.
Use beef tenderloin strips instead of pork, and add a dollop of sour cream to the sauce at the end. Serve over egg noodles.
Instead of Madeira, try using a different type of fortified wine like Marsala or sherry. Each will impart a unique flavor to the dish. For a non-alcoholic version, you might use grape juice with a splash of vinegar.
Before searing, coat the pork medallions in a mixture of fresh herbs and breadcrumbs. Use a robust red wine instead of Madeira.
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