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    Pork Medallions in a Creamy Madeira Sauce

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    Pork Medallions in a Creamy Madeira Sauce

    A great supper dish made extra special with this Madeira-spiked sauce, topped off with crispy sage leaves and Parma ham for added crunch.

    • Nut Free
    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 6


    • 80g pack Waitrose Proscuitto Di Parma
    • ½ x 15g pack fresh sage
    • 3 tbsp olive oil
    • 2 pork fillets, about 800g in total
    • 3 tbsp plain flour
    • 100ml Madeira wine
    • 200ml fresh chicken stock
    • 200ml crème fraîche


    1. Preheat oven to 200°C, gas mark 6. Place the Parma ham flat on a baking sheet and place in the oven to cook for about 8 minutes, until crisp. Remove from the oven and set aside.
    2. Quickly fry the sage leaves in the olive oil until crisp. Drain on kitchen paper, reserving the oil.
    3. Using a sharp knife, cut the pork into about 24 even slices. Season the flour then lightly dust each of the pieces.
    4. Heat half the sage oil in a large frying pan, then fry the pork in batches for 2-3 minutes on each side, until golden. Transfer each batch to a plate to keep warm while the remaining pork is cooking, and add the remaining sage oil as necessary.
    5. Add the Madeira to the pan, scraping up any flavour from the bottom. Allow the sauce to bubble, then add the stock. Reduce by half then stir in the crème fraîche and return the pork to the pan. Cook for a further 4 minutes, season and scatter with fried sage leaves and shards of crispy ham. Serve immediately with buttery mash.

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