Balsamic Pork Medallions

Introduction & method

Medallions are usually cut from the thinner end of a beef fillet, but using pork tenderloin is a much cheaper alternative.

Prep

Clean and slice the mushrooms. Peel and dice the onion. Crush/mince the garlic. Pat the tenderloin dry and cut into slices about 2½ cm (1 inch) thick.

Cook

Heat the olive oil in a heavy-bottomed frying pan or cast iron casserole dish, and sauté the pork for 2-3 minutes each side. Remove from pan and set aside on a warmed plate. Melt the butter into the pan, add the onion and the mushrooms and cook for 5 minutes then add the garlic and cook for 1 minute more. Mix in the flour and cook for a couple of minutes, then add the wine, turn up the heat and let it bubble away for two minutes. Stir in the stock, simmer for 5 minutes, then add the thyme, the mustard and the balsamic vinegar. Give it a taste and add salt and pepper as needed. Add the pork back in, cook gently for 5 minutes or until the pork is tender, then stir in the cream. Serve with creamy mashed potatoes and the green vegetables of your choice.

The video above is from the Keef Cooks YouTube channel. Click here to see the video recipe of Balsamic Pork Medallions on YouTube.

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Ingredients & Info

500 grams pork tenderloin

400 ml chicken stock

150 grams chestnut mushroom

1 small onion

1 clove garlic

50 grams butter

50 grams plain flour

100 ml madeira or sherry

100 ml double cream

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp wholegrain mustard

4 sprigs of fresh thymes

to taste salt and pepper

Serves 4
Prep time: 10 minutes.
Cooking time: 20 minutes.
Total time: 30 minutes.

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