Pork medallions with mushrooms

    1 hour 10 min

    Pork fillet is sliced into medallions for a quick and easy, yet elegant, dish. A favourite for dinner parties in our household. Serve with new potatoes and fresh leeks.

    83 people made this

    Serves: 4 

    • 900g pork fillet
    • 3 tablespoons olive oil
    • 1 clove garlic, minced
    • 1 tablespoon lemon juice
    • salt and pepper, to taste
    • 55g butter
    • 250g button mushrooms, thinly sliced
    • 1 onion, finely chopped
    • 3 tablespoons sherry
    • 150ml crème fraîche

    Prep:10min  ›  Cook:30min  ›  Extra time:30min marinating  ›  Ready in:1hr10min 

    1. Preheat the oven to 180 C / Gas 4.
    2. Slice the pork fillet into 5cm thick rounds and beat them flat. In a non-metallic bowl, combine the pork rounds with the olive oil, garlic, lemon juice and seasoning. Marinate in the fridge for at least 30 minutes.
    3. Melt half the butter in a frying pan and cook and stir the mushrooms and onion until soft, but not browning, lower the heat if necessary. Transfer to a shallow ovenproof baking dish.
    4. In a separate pan, melt the remainder of the butter. Remove the pork from the marinade with a slotted spoon and add to the frying pan and cook for 5 minutes, turning over once, until browned. Transfer to the baking dish and lay over the onions and mushrooms. Add the sherry to any juices left in the pan and bring to the boil for 2 minutes. Reduce the heat and add the crème fraîche, stir until heated through. Pour over the pork medallions.
    5. Bake in the preheated oven for 30 minutes. Remove from the oven and serve.

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    Reviews in English (3)


    A little winner. Easy to prepare and delicious to eat. Made enough for 4 but less pork so lots of sauce which is yummy.  -  17 Jun 2017


    This was very easy to make and my partner was very impressed by the sauce. We didn't have any crème fraîche in the house, so I substituted double cream. We served it with mash and steamed green beans. The sauce was wonderful on both. Mmm... I will make this again.  -  14 Dec 2016


    Loved this dish. Made it for our Tuesday night family meal & even my grand daughter aged 9 loved it. Must say that the dish I cooked it in helped which was a pampered chef roaster; kept it moist. Would make this again in a heartbeat. Thanks a million.  -  11 Feb 2014