Madeira and Rosemary Pork Medallions

cook 30 mins
  • 25 g (1 oz) dry-packed sun-dried tomatoes
  • 1.25 kg (2 1/2 lb) large potatoes, peeled and quartered
  • 2 tablespoons olive oil
  • 750 g (1 1/2 lb) pork fillet, cut into 1.5 cm (3/4 inch) slices
  • 3 shallots, finely sliced
  • 50 ml (2 fl oz) Madeira
  • 4 teaspoons finely chopped rosemary
  • 125 ml (4 fl oz) low-fat single cream
  • 1 tablespoon wholegrain mustard
  • 75 ml (3 fl oz) skimmed milk
  • salt and pepper
  • Place the sun-dried tomatoes in a bowl and cover with just- boiled water. Cover the bowl and set aside for 20 minutes.
  • Put the potatoes in a large saucepan and cover with salted water. Bring to the boil and cook for 15–20 minutes.
  • Heat the olive oil in a large frying pan over a medium-high heat, add the pork and cook for 1–2 minutes until golden, turning once. Remove from the pan and set aside.
  • Reduce the heat to medium, add the shallots to the pan and cook for 4–5 minutes until softened and golden. Pour in the Madeira and add 2 teaspoons of the rosemary. Allow to bubble, then stir in the cream, season generously with salt and pepper and simmer for 1–2 minutes to heat through.
  • Drain the soaked tomatoes, reserving 2 tablespoons of the soaking liquid, then slice into strips. Add the pork, tomatoes and reserved liquid to the pan. Simmer gently for 3–4 minutes.
  • Meanwhile, drain the potatoes and mash with the mustard, remaining rosemary and milk. Season well with salt and pepper. Serve the mash with the pork medallions on top.
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