Pork Fillet Medallions with Mushroom Sauce

Pork loin recipes are a good idea for a luxurious meal or a Sunday roast. Tenderloin, loin and belly pork are said to be the best meat for roasting, particularly when served with crisp pork crackling. Pork fillet is a lean and flavoursome meat that can be used for a healthy meal in a variety of ways and this recipe is one of our favourites. It is quick and easy to make and can make up the main course of a really nice home cooked dinner for your guests.

Ingredients serve 2

300 g pork fillet

100 g. sliced mushroom

1/2 onion chopped (40 g)

1 carrot thinly sliced (120 g)

10 snow peas blanched (80 g)

6 new potatoes boiled (300 g)

200 ml fresh cream

Salt

Pepper

Worcestershire sauce

Method

Melt some butter or cooking oil in a frying pan, sauté the chopped onions and the sliced mushrooms for 5 min. and put aside on a small plate.

Put some butter in the frying pan. Cut the pork fillet into 6 pieces and make small medallions.

Place medallions in hot frying pan seasoning with salt and pepper, when cooked rest on a plate and keep warm while making the sauce.

Meanwhile bring the potatoes to the boil and cook for approximately 18 minutes to get that nice, crispy texture.

Steam carrots over the boiling potatoes; add the snow peas for the last three minutes.

Put the mushroom mix on the frying pan and add the cream, some salt and pepper with a dash of Worcestershire sauce. Bring it to the boil 3 minutes.

Arrange nicely on a plate and serve while warm.

Note: A caramelized onion sauce can be used to substitute mushroom sauce.

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