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Pork Medallions with Sparkling Wine, Philadelphia and Mushroom Sauce
, peeled and cubed
tender loin of
, cut into 4 medallions
, finely chopped
sparkling medium to dry
chopped flat leaf
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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