Main Meal Recipes > Pork Medaillons

This recipe is part of the February 2007 Recipes Menu

Starter - Royal Salad
Main Course - Pork Medallions
Dessert - Orange Delight

How to make pork medaillons:
Tender pork flavoured with exotic mushrooms and served in a rich sauce.


1/4 oz young dried morels, soaked in 1/4 pint cold water overnight and then strained reserving liquid
4 medallions of pork
freshly ground black pepper
1 tablespoon unsalted butter
2 medium shallots, peeled and finely chopped
4 tablespoons dry white wine
2 teaspoons lemon juice
9 fluid oz vegetable stock
4 fluid oz double cream
2 teaspoons snipped chives
(see measure conversions for more information)


- Season the pork well.
- Heat the butter in a heavy frying pan.
- Seal the pork medallions on each side in the hot butter and cook until golden brown and tender.
- Remove the pork from the pan.
- Pour off any excess fat.
- To make the sauce, add the shallots to the pan and cook until just browned and soft.
- Add the wine, lemon juice, morel liquid and stock.
- Bring to the boil stirring and scraping any meat residue from the bottom of the pan.
- Continue to boil until the liquid is reduced to a syrupy consistency.
- Add the morels and cream and cook gently until the sauce thickens slightly.
- Stir in the chives and season.
- Serve the pork with the sauce.