Rich with the flavours of rosemary and garlic, this creamy pork dish is quick to make (and won't stay around on your plate for long either!).
Course: Main Course
300gPork Tenderloincut into thin medallions
1Onionpeeled and finely chopped
2clovesGarlicpeeled and crushed
3sprigs Rosemaryleaves removed and finely chopped
100mlVermouth or Dry White Wine
Heat half of the oil in a large frying pan over a medium-high heat. Add the pork and stir-fry for 10 minutes until browned on the outside and cooked through. Remove from the pan and put to one side.
Add the remaining oil, followed by the chopped onion. Fry for 10 minutes or so until softened and translucent. Add the crushed garlic and chopped rosemary, then cook for a further minute or so until fragrant.
Add the mushrooms to the pan and sauté for a couple of minutes, before turning up the heat and adding in the vermouth. Allow it to almost totally reduce down, then add the chicken stock and simmer for a further 10 minutes until reduced to a thick sauce.
Stir through the crème fraîche and bring back to a simmer. Return the pork to the pan and heat through, stirring occasionally to coat in the sauce.