Foodie Friday: Pork Medallions in a Marsala and Mushroom Sauce

Another one where I forgot to note the source- I think it was from the food section of one of the British papers. I tend to collect recipes from the Daily Mail & The Guardian.

Pork Medallions in a Marsala and Mushroom Sauce
Serves 4

2tbsp olive oil
500g (1lb 2oz) pork tenderloin, cut into 8 thick slices
200g (7oz) chestnut mushrooms, halved
100ml (3½fl oz) Marsala wine
100ml (3½fl oz) hot chicken stock
150ml (5fl oz) double cream
3tbsp chopped tarragon leaves
40g (1½oz) salted butter
Salt and black pepper, to taste

For the potatoes
500g (1lb 2oz) baby new potatoes
Zest of 1 unwaxed lemon
Small bunch of chives, finely chopped

Put the new potatoes in a large saucepan, cover with some boiling water from the kettle, add 2tsp of salt and cook for 10 minutes. Heat the oil in a large frying pan and cook the medallions of pork for 2 minutes on each side. Transfer the meat to a plate, cover with foil and set aside.
Add the chestnut mushrooms to the frying pan and cook for 2 minutes. Stir occasionally with a wooden spoon. Put the pork back into the frying pan with the mushrooms and pour in the Marsala. Allow to bubble for about 2 minutes then add the stock and cream. Stir in the chopped tarragon and cook for 5 minutes. Season with salt and pepper.
Drain the potatoes and return to the same pan, stir in the butter, lemon zest and chopped chives. Season with salt and pepper. Put 2 pork medallions each in the centre of 4 serving plates, pour over the Marsala and mushroom sauce and serve immediately with the potatoes.