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.