Last year I had the pleasure of meeting my new in-laws when we travelled to Northern Ireland as part of our honeymoon. Our first night there, Stephen’s aunt served us this delicious meal and I immediately asked for the recipe. She wrote it out for me and when we got back to Canada, I added it to my recipe book. I’ve made it a few times now and each time it does not disappoint. This recipe pairs very well with a starchy side, such as potatoes. Serve with some other vegetables (i like green beans) and some bread, for mopping up the delicious sauce, and you have a fantastic Sunday night (or really, any night of the week) dinner.
What you’ll need:
- 1 large pork loin (cut into medallions)
- 1 large white onion (chopped)
- 1/2 lbs mushrooms – i used cremini mushrooms
- 1 1/4 cup chicken stock
- 3 tbsp 18% table cream
- 1 tbsp soy sauce
- 2 tbsp tomato paste
- 1 tsp parsley
- 1 tsp basil
- 3 tbsp butter
- salt/pepper (to taste)
- flour (to coat pork)
- Set burner to medium-high heat
- Cut loin into medallions and coat in flour and sprinkle with pepper
- In a french oven (or large sauce pan), add 2 tbsp butter and cook medallions until they are browned on each side
- When browned, remove pork and put to the side
- Fry mushrooms in 1 tbsp butter for 2 minutes, add onions and 1/4 cup chicken stock. Simmer for 2 minutes
- Return pork to dish, add remaining chicken stock, soy sauce and tomato paste.
- Stir well, cover and and reduce to simmer. Cook for 25-30 minutes, stirring occasionally
- Add cream, stir and simmer for 1 minute. Serve and enjoy!