Madeira Cream Pork Medallions with Mushroom Sauce

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.