Pork Medallions in Cream Sauce

Make Ahead and Storage

Best eaten straight away. Keeps in the fridge for 1 day, reheated gently.

Pork Medallions in Cream Sauce: The Method

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1. Press the pork rounds flat and season with the salt and pepper.

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2. Sear in half the butter in a hot pan for 3 minutes a side until golden and cooked through. Move to a plate.

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3. Add the rest of the butter and soften the shallots for 3 minutes. Pour in the wine and boil until halved.

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4. Stir in the mustard and cream and simmer for 3 minutes until slightly thick.

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5. Return the pork and its juices for 1 minute, add the parsley and serve.

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A Few Pointers

• Slice the pork to an even thickness.
• Do not overcook the fillet.
• Reduce the wine before adding cream.
• Serve at once.

Good Alongside

Boiled new potatoes · Green beans · Buttered noodles · Dry white wine

Changing the Recipe

• In a sauce, full-fat crème fraîche can usually take the place of the double cream; single cream is thinner and more likely to split if it boils, so keep it below a simmer.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Pork Medallions in Cream Sauce Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. The calories include 3 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.