Pork Medallions with Sparkling Wine, Philadelphia and Mushroom Sauce
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  • Prep time 30 '
  • Total time 60 '
4

Ingredients

  • 750 g potatoes, peeled and cubed
  • 10 ml olive oil
  • 25 g butter
  • 400 g tender loin of pork, cut into 4 medallions
  • 60 g shallots, finely chopped
  • 200 ml sparkling medium to dry white wine
  • 100 g button mushrooms
  • 400 ml mushroom or vegetable stock
  • 150 g French beans, trimmed
  • 50 ml skimmed milk
  • 2-3 fresh sage leaves
  • 100 g Philadelphia Original
  • 1 tbsp chopped flat leaf parsley

Instructions

  • Cook the potatoes in a large pan of salted water for 10-15 minutes or until cooked.
  • Meanwhile heat the olive oil and half the butter in a sauté pan. Add the medallions and seal, browning a little. Remove from the pan and allow to rest.
  • Add the chopped shallots to the pan together with the wine. Bring to the boil and reduce by half. Add the mushrooms and stock and reduce by half again.
  • Then turn the heat to low, add the medallions and simmer for 8-10 minutes or until cooked.
  • Meanwhile cook the French beans in a pan of boiling salted water for about 4 minutes or until tender.
  • Strain and mash the potatoes adding milk and remaining butter. Chiffonade the sage leaves and stir into the potatoes. Season to taste.
  • Remove the medallions from the sauce and keep warm. Stir the Philadelphia into the sauce and heat gently until melted without boiling. Add the parsley and season to taste.
  • Pipe or spoon the potato onto 4 serving plates. Add the beans and lay the medallions on top of the vegetables. Spoon over the sauce and serve immediately.

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Nutritional Information

Typical values Per recipe
Energy 7303.0 kj
Energy 1744.0 kcal
Fat 62.8 g
Carb 155.6 g
Protein 120.0 g
Saturated fat 28.8 g
Salt 6.4 g
Dietary fibre 16.0 g
Sugars 27.6 g