PORK MEDALLIONS IN A CREAMY MUSHROOM SAUCE 

 

2X WHOLE PORK FILLETS 

2 TBL OLIVE OIL 

1 MEDIUM ONION DICED 

2 CLOVES OF GARLIC CHOPPED 

400G MIXED MUSHROOMS SLICED 

½ TBL FLOUR 

½ CUP VERMOUTH 

2 TSP CHOPPED CAPERS  

1 TBL CHOPPED PARSLEY 

1 AND ½ CUPS CREAM 

SALT AND PEPPER TO TASTE 

CUT THE FILLETS INTO 4 CM THICK MEDALLIONS AND SEASON BOTH SIDES WITH SAT AND PEPPER AND COOK ON BOTH SIDE IN A HOT PAN FOR APPROX 2 TO 3 MINUTES, UNTIL GOLDERN BROWN SET ASIDE AND REST. 

SAUTE THE ONIONS AND GARLIC WITH THE REMAINING OIL, ONCE SOFT AND THE MUSHROOMS AND SAUTE DOWN FOR 3 MINUTES UNTIL THE MUSHROOMS ARE SOFTENED. 

REDUCE THE HEAT AND SPRINKLE THE FLOUR OVER THE MUSHROOM MIX AND STIR WITH WOODEN SOON UNTIL THE MIX IS COATED 

ADD THE VERMOUTH AND COOK DOWN, THEN ADD THE CREAM  

ONCE SIMMERING ADD THE PORK MEDALLIONS COVER AND COOK FOR APROX 2 MINUTES UNTIL THE SAUCE HAS THICKENED 

SPRINKLE THE CAPERS AND PARSEY AND ADD SAT AND EPPER TO TASTE.