27 December 2012,01:20 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
45 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Cut the pork into 2.5 cm/1 inch thick slices. Place the pork between sheets of cling film (plastic wrap) and flatten slightly with a rolling pin.
  • Trim mushroom stalks and wipe caps with a damp cloth. This can all be done ahead of time.
  • Coat the pork with the flour, shaking off any surplus. Heat the butter in a sauté pan (skillet) and, when foam subsides, add the pork in a single layer.
  • Fry briskly until crisp underneath; turn and fry other side. Add the mushrooms and cook for 5 minutes, shaking the pan frequently.
  • Pour in the sherry or vermouth and bring to the boil, scraping up brown bits from bottom of pan. Cook gently for a minute or two.
  • Lower the heat and stir in the sour cream. Add the herbs, salt and pepper to taste and mix well. Stir in sufficient stock just to cover the pork.
  • Cook gently for 7 to 10 minutes or until the pork is tender. Add salt and pepper to taste.
  • Make a border of creamed potatoes on a serving plate and spoon in the pork and sauce.
  • Garnish with fried mushroom caps and serve immediately.


  • 700 grams pork fillet
  • 100 grams button mushrooms
  • 4 tablespoons plain flour
  • 100 grams clarified butter
  • 4 tablespoons sherry or vermouth
  • 8 tablespoons soured cream
  • 4 teaspoons chopped mixed fresh herbs
  • Salt and freshly ground pepper 
  • 400 ml stock
  • Fried mushroom caps to garnish

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