Pork Medaillons with a Hunter’s Sauce and Potato

The cooler weather inspires me to do more “heavier” cooking, particularly with potatoes and meat.  Tonight I experimented with a Hunter’s sauce with mushrooms, spring onion and wine to go beautifully with juicy, soft pork medallions.  I cooked this for myself (as I’m no master of sauces and I didn’t want to guinea pig this on anyone 🙂 )

Ingredients :

  • 250g of Pork Fillet
  • 100g Mushrooms, brushed and sliced
  • some Butter for cooking
  • 1 small Onion, cleaned and diced
  • 5-7cm of a Spring onion, cleaned and sliced
  • 1 clove of Garlic, cleaned and diced
  • Pepper, Salt, Bay leaf, Thyme  for seasoning
  • 50g Smoked Bacon, cut in fine strips
  • 1/2 glass Red Wine
  • 2 tablespoons of Brown Stock
  • 1/2 teaspoon of Honey
  • 1 tablespoon of all purpose Flour – same amount of butter
  • Potato, normal portion per person


Wash, peel and cut the potatoes as you usually would do and place them in a pot so they are covered with salted water. You can put these on, on a slow heat, we have time to cook these slowly.

Take a saucepan and add on some of the butter on a high heat.  Once the butter is melted and your pan is really hot, sear the edges of your pork fillet by leaving each side facing down in the pan. This will seal in all the juices (and thus flavour) of your fillet.  Once seared closed, lower the heat under your saucepan and cover with a lid.  Leave for about 7-8 minutes to cook till pink (or cooked through if you prefer).  Take off the heat, leave the lid on and leave to rest.  This will allow the meat to relax before cutting, and will make it tastier too.


Let’s start our sauce:  Take a deep saucepan and place on a medium high heat. Once hot, add some butter and let this melt.  Add in the garlic and onion, and leave to soften for a few minutes.  Then add in the bacon and let colour for 3-5 minutes.  Next up are spring onion and mushrooms, these go in too.

After a few minutes, add in the wine and bring this to a simmer, so the alcohol will evaporate.  This takes only a few minutes.  Once the alcohol has evaporated, you can add on the brown stock, and season with your bay leaf and thyme.  Don’t forget to add a little of sweetness by dipping in the honey.  As the liquid will be warm now, the honey will easily melt and mix into the sauce.  Leave to boil for another 10 – 15 minutes and taste.  Season with salt and pepper as required.

In a small cup, add the flour and the softened butter and fold these into a mixed “kneaded butter” (Beurre Manié).  Add a quarter teaspoon to the sauce at the time to thicken and to give a shine to the sauce.  As we’re adding raw flour to the sauce, we need to boil this through, so the flavour of the flour is cooked out.  Apply as much as you like.

Check your potatoes to see if these and soft and cooked through.  Then drain them and keep them on the side warm, ready for serving.  Take your pork out of the pan and slice in pieces of approximately 1.5 to 2cm thick.

Take a plate, place your pork and potatoes on the plate.  Now carefully ladle your sauce over the meat. For a finishing touch, sprinkle some parsley over your potatoes and serve hot!

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