About this recipe:Pork loin with a creamy sauce with mushrooms, white wine, ham and onions, baked over with cheese. You can also use pork medallions. It goes really well with with boiled potatoes and haricots verts.
500g pork loin (approximately 120 per person)
salt and freshly ground black pepper to taste
3 tablespoons flour, divided
1 onion, finely chopped
1 clove of garlic, finely chopped
50g ham, finely diced
250g fresh mushrooms, sliced
125ml white wine
grated nutmeg to taste
200g Gouda cheese, grated
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Method Prep:10min › Cook:40min › Ready in:50min
If using a whole pork loin, cut into medallions. Rub with salt and pepper, dip in 2 tablespoons of the flour and tap off the excess.
Heat butter in a frying pan and sauté pork medallions on each side for about 4 minutes. Set side by side on a baking tray and keep warm in the oven.
Fry the onion, garlic and the ham in the dripping, then add the mushrooms. Add the white wine and bring everything to the boil.
Combine cream with remaining 1 tablespoon flour and also pour into the pan. Cook 2 minutes, stirring. Season with nutmeg and salt.
Pour the sauce over the pork and sprinkle the grated cheese over everything.
Heat the oven to 180 C / Gas 4 and bake the pork medallions for about 25 minutes.