PORK MEDALLIONS IN PORT CREAM SAUCE WITH MUSHROOMS
(serves 2 – 4)
500 g Pork Fillets, at room temperature
Ina Paarman Seasoned Salt
Aromat
Freshly ground Black Pepper
25 g Butter
25 ml Oil
1 Punnet of white Button Mushrooms, keep them whole, halve only if very big
10 ml Corn flour (Maizena)
125 ml fresh OR Sour Cream
125 ml Full cream Milk
Aromat
Freshly ground White Pepper
50 ml Port or Old Brown Sherry
Dry the fillets (patting with kitchen paper or a dry dish towel). Cut into pieces of approximately 4 – 5 cm. Place on a cutting board, cut side up. Chop lightly with a meat mallet to a thickness of about 2 cm. Make sure that all the pieces are of the same thickness.
Mix seasonings, sprinkle over meat and rub in lightly.
Melt butter and oil and when the butter just starts to change colour, add the meat. Fry for two minutes then turn and fry for a further 2 minutes. Remove meat to a plate. Take care not to overcook the meat. It should still be very pink in the centre when it is removed from the pan, as it continues to cook while you are making the sauce.
Add the mushrooms to the pan and fry for a couple of minutes until nicely browned.
Add the milk and cream to a jug. Mix the Maizena with a little bit of the milk. Add this to the milk and cream mixture; add the Aromat and White Pepper as well. Add to the pan.
Cook, stirring all the time, until the sauce starts to thicken and turns a light golden colour. Add the Port or Sherry and cook for another minute or so. Add any juices which have leaked from the meat.
Place the medallions in the sauce, cook for another minute and then serve immediately.
Serve with plain side dishes (plain rice or baked potato and veg.) as the sauce is fairly rich.
This is the perfect dish to serve at a romantic candle lit dinner, as it is quick to prepare and is guaranteed to impress! Better than any restaurant at a fraction of the price!
Source: Louise Groenewald
Photo: Nanette Malan
