Pork Medallions with Creamy Mushroom and Port Sauce
A delicious French-inspired dish featuring pork medallions with a rich mushroom and port sauce.
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- •Pork filletcut into medallions
- •Flourfor coating
- •Butter
- •Mushroomssliced
- •Saltto taste
- •Black pepperto taste
- •Port
- •Pure cream
- •Chicken stocksupercharged, homemade
- 1
Slice mushrooms thinly and pan fry in butter with salt until golden brown. Reserve.
10 min
- 2
Cut pork fillet into medallions, season with salt and pepper, and coat with flour.
5 min
- 3
Pan fry medallions in butter and oil for 3 minutes on each side. Reserve in a warm oven.
10 min
- 4
In the same pan, deglaze with port, add cream, and reduce slightly.
5 min
- 5
Add chicken stock to the sauce and reduce until thickened. Season to taste.
5 min
- 6
Strain the sauce and add reserved mushrooms. Serve over pork medallions.
5 min
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza