Recipe: Pan-fried Medallions of Pork in Lancashire Blue Cheese Cream Sauce

9:12am Tuesday 30th September 2008

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AUBERGE Restaurant in Rishton has been awarded a Quality Assured stamp of approval from Lancashire and Blackpool Tourism Board. Owner and head chef Gareth Pierce shares his recipe for Pan-fried Medallions of Pork in Lancashire Blue Cheese Cream Sauce.

Ingredients

4x4oz pork fillet
4x finely diced shallots
2floz white wine
5floz gravy
2floz double cream
4/6oz creamy Lancashire blue cheese
2oz butter

Method

Slice pork fillet into 4 or 5 medallions and lightly tap with a meat bat.

Heat pan then add 1oz butter. When butter is foaming, add pork medallions.

Lightly fry for three minutes either side. Take pork out of pan, place on a tray and put in a hot oven for about five more minutes to finish cooking.

Drain off excess fat. Add rest of butter to pan until it starts to lightly foam.

Add shallots until soft and transparent.

Deglaze the pan with wine and reduce by half, then add gravy / demi and bring to boil.

Add cream and reduce until thick and creamy. While the sauce is doing this, crumble cheese and add to the sauce.

Turn down the heat while the cheese melts.

To finish off, take the pork out of oven and place on a hotplate.

Pour sauce over medallions Serve with new potatoes, pureed carrot, swede and broccoli.