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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Pork medaliions, mushrooms and red pepper served in a creamy wine and garlic sauce. Serve with rice or potatoes and veggies. Ingredients:
2 tablespoons oil |
1 lb pork fillet, cut into medallions |
6 ounces button mushrooms, sliced |
1 small red pepper, sliced |
7/8 cup dry white wine |
1 chicken stock cube, dissolved in |
1/3 cup boiling water |
1/2 teaspoon dried basil |
1/4 teaspoon garlic granules |
2/3 cup heavy cream |
1 teaspoon cornstarch, blended with |
1 tablespoon water |
Directions:
1. Heat the oil in a frying pan and fry the meat until browned.
2. Add the mushrooms and red pepper and cook for a further 1-2 minutes.
3. Stir in the wine, stock, basil and garlic granules. Simmer gently, uncovered, for 15 minutes. Add the cream and cornstarch paste and stir until thickened.
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