pork medallions with madeira wine and green pepper sauce

Lindsey Bareham

I bought Madeira wine specially to make this sauce but a nip or two goes down very well on a chilly, damp night. The flavour is akin to sherry but with an almond finish. In this sauce it gets a leg-up with a few green peppercorns to liven up quickly fried medallions of pork fillet. Serve with boiled new or mashed potato, or over fried potatoes (or chips).

serves 2-3, prep 15 min, cook 20 min

25g butter
1 tbsp flour
150ml chicken stock
150ml Madeira
1 dsp green peppercorns
½ lemon
1 pork tenderloin/fillet
2 tbsp olive oil

First make the sauce. Melt the butter in a medium pan over a medium-low heat and stir in the flour, stirring constantly until amalgamated. Remove the pan from the heat and stir in the stock then Madeira, returning to a low heat while you continue stirring. If preferred (I do) change to a small globe whisk and keep whisking until thick and smooth. Season to taste with salt and lemon juice. Simmer 5 min then stir in the peppercorns. Turn off the heat and leave until ready to serve.

Slice the pork into pennies, approx 2cm thick. Cover with clingfilm or place in a polythene bag and gently bash with a rolling pin or similar until 1cm thick. Heat the oil in a frying pan over a medium heat. Season one side of the medallions and fry for 2-3 min a side until golden and just cooked through. Transfer to warmed plates. Quickly reheat the sauce, adding any juices left in the frying pan and once hot, spoon over the meat.