Description
Succulent jamie oliver pork medallions showcase tender meat infused with robust herbs and Mediterranean flavors. Quick preparation ensures delightful results you can savor with minimal kitchen effort.
Ingredients
Scale
- 600 g (21.16 oz) pork medallions
- 2 banana shallots, thinly sliced
- 250 g (8.82 oz) chestnut mushrooms, sliced
- 4 sprigs thyme
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 2 tbsps unsalted butter
- 1 tbsp plain flour
- 100 ml (3.38 fl oz) Madeira or sherry
- 400 ml (13.53 fl oz) chicken stock
- ½ tbsp wholegrain mustard
- 100 ml (3.38 fl oz) double cream
Instructions
- Searing Medallions: Heat olive oil in a spacious non-stick skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until achieving a golden-brown crust. Transfer to a separate plate.
- Developing Flavor Base: Melt butter in the same skillet until frothy. Caramelize shallots and mushrooms over medium heat for 10 minutes, creating a deep, rich foundation. Add minced garlic and flour, stirring constantly to eliminate raw flour taste and build complexity.
- Creating Sauce Layers: Deglaze pan with Madeira, reducing liquid to concentrate flavors. Whisk in chicken stock, incorporating fresh thyme and Dijon mustard. Season with salt and black pepper to enhance the sauce’s depth and harmony.
- Finishing and Simmering: Return pork medallions to the sauce, reducing heat to gently simmer. Allow meat to cook for 5-7 minutes, ensuring internal temperature reaches 145°F (63°C) while absorbing the surrounding flavors.
- Final Refinement: Swirl heavy cream into the sauce, creating a luxurious, velvety texture. Let the sauce thicken for 2-3 minutes, melding all ingredients into a cohesive, elegant accompaniment.
- Plating and Presentation: Arrange pork medallions on plates, generously coating with mushroom cream sauce. Serve alongside creamy mashed potatoes and wilted seasonal greens for a complete, sophisticated culinary experience.
Notes
- Sear with Precision: Achieve a golden-brown crust by using high heat and avoiding overcrowding the skillet to ensure proper caramelization.
- Master Sauce Consistency: Whisk continuously when adding stock to prevent lumps and create a smooth, velvety sauce that coats the medallions perfectly.
- Temperature Control Matters: Use a meat thermometer to check the internal pork temperature, hitting exactly 145°F for juicy, safe-to-eat medallions that remain tender.
- Cream Finale Technique: Add cream at the end and simmer gently to prevent separation, creating a rich, silky sauce that elevates the entire dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Frying, Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 542
- Sugar: 3g
- Sodium: 600mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 110mg