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easy pork medallions in a creamy mushroom sauce - a fast, healthy, tasty meal, ready in under 30 minutes!

Easy Pork Medallions In A Creamy Mushroom Sauce


  • 4 pork medallions around 480g total
  • 1 Tbsp olive oil
  • 1 shallot peeled and finely diced
  • 1 garlic clove peeled and crushed
  • 250 g chestnut mushrooms sliced
  • 1 sprig fresh rosemary leaves only, very finely chopped
  • 4 sage leaves very finely chopped
  • 100 ml chicken stock
  • 50 ml double cream
  • 1 tsp coarse grain mustard
  • salt and pepper
  • Cooked new potatoes and green beans to serve


  1. Heat the olive oil in a pan over medium-high heat. Add the pork medallions and cook for 2 minutes per side. Remove to a plate, cover with tin foil and set aside.
  2. Turn the heat down to low, add the shallot to the same pan and cook, stirring often, for 5 minutes until softened. Add the garlic, mushrooms, rosemary and sage and cook until the mushrooms are soft and the juices have evaporated.
  3. Add the chicken stock, cream, mustard and some salt and pepper, stir until smooth and bring up to a simmer. Place the medallions and any juices back in the pan and simmer for a minute until the pork is cooked through then remove from the heat and serve.