Medallions of Local Pork in a Creamy Mushroom and Shallot Sauce
Votes: 4
Rating: 5
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10Mins Prep Time
15Mins Cook Time
ModerateSkill Level
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Cooking Instructions

  1. Rub the pork in the sea salt and pepper
  2. Heat the butter in a heavy-based frying pan over a medium heat.
  3. Add in the pork and brown each side. Take care not to over-cook the pork , so no longer than 2 minutes on each side.
  4. Remove the pork from the pan and keep warm.
  5. To the pan, add shallots - fry for about 3 minutes until slightly coloured and keep stirring to avoid burning.
  6. Add the mushrooms and rosemary and fry for a further 5 minutes, until the mushrooms have softened, browned and juices have evaporated. Now add your twist!
  7. Stir in the stock and cream, and season with salt, ground pepper and the parsley.
  8. Return the pork to the pan, bring to the boil and let it simmer for 2 minutes.
  9. Serve at once and enjoy with my crushed baby boiled potatoes or rice.