Pork Medallions with Creamy Mushroom Sauce

Australian pork has been promoted in a long running national marketing campaign highlighting its versatility and deliciousness for everyday meal.  Here, you can 'get some pork on your fork' as the tagline suggests, using the tenderest cut doused in a delectable, creamy mushroom sauce.  Serve with mashed potatoes and vegetables.

Serves 4

INGREDIENTS

• 500g / 1lb 2oz thinly cut pork loin steaks or pork fillet
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 2 French shallots, sliced
• 250g / 9oz button mushrooms, sliced
• 1 garlic clove, crushed
• 1 tablespoon plain flour
• 100ml / 3½fl oz  white wine
• 400ml / 13½fl oz chicken stock
• a few sprigs of thyme
• 1 tablespoon wholegrain mustard
• 100ml / 3½fl oz thick cream
• sea salt, to taste
• freshly ground black pepper, to taste

METHOD

1. Heat oil in a large non-stick frying pan over medium high heat until hot.  Brown the pork medallions on each side until golden brown, about 2-3 minutes.  Remove and set aside.
2. Melt butter in the same pan over medium heat until foaming.  Add the shallots and mushrooms and sauté for about 8 minutes until softened but not fully cooked.  Add the garlic and sauté for another 1 minute.
3. Stir through the flour and cook for 2 minutes until well combined with the ingredients.  Add the wine and let it come to a boil.
4. Gradually stir in the stock until a smooth sauce is formed.  Toss in the thyme. 
5. Stir in mustard and cream and let it simmer until heated through.  Season with salt and pepper, to taste.  Serve hot.