Creamy Pork in a White Wine Reduction

This is great way to cook pork or any meat with the tang of white wine and a lovely creamy texture without using cream or fussing over a complicated sauce.  Easy to make and you can control the texture as you wish.  Awesome with home made wedgie potatoes and fresh Brussels Sprouts.  Use any white wine you fancy, we remember being told that you should only use wine to cook with that you would drink.  Well, if we have nothing else we would probably drink brake fluid so we don't give a monkeys what wine we use.

Ingredients

200g of Pork Medallions (or any other meat, uncooked)
50g of chopped smoked pancetta (optional)
1 heaped Tbsp of flour
1 medium onion, chopped
3 cloves garlic, chopped
Knob of butter
Stock cube (We like Maggi cubes or Knorr Classic)
200ml of white wine
150ml milk
Mixed dried herbs
Salt and Pepper
Olive oil
Hot water (just in case the sauce gets a tad thick)

Instructions

If using meat other than Medallions, chop into cubes or bite sized bits.  Heat the butter and a glug of olive oil in a pan over a reasonably high heat and toss in the onion, garlic and pancetta.  Cook until soft and sizzling enough to attract K's attention, if it works you may get a small glass of wine to ensure you continue cooking.  Add the medallions and toss around until they brown then season with a crumbled stock cube and some salt and pepper, don't kick the arse out of the salt as some stock cubes can be salty.

When everything looks mixed and is still sizzling nicely pour in the white wine.  It should be at a level where the meat is almost submerged.  Bring to a slight boil then turn down the heat, cover and keep at a low simmer for about 30-40 minutes stirring occasionally in a semi-professional manner by which time three quarters of the wine should have vanished, not due to constant testing but due to what people in chefs outfits call reduction.  Constantly fake sniffing the air and smacking lips while making 'mmmmmm' noises in the hope of getting a wine top-up.

Boil a kettle of water just in case and prepare to actually do some work.  When reduction is complete, bung in the flour and stir furiously, it may look a tad dry at this stage so quickly pour in the milk and keep stirring shifting the pan to a low heat.  Try to make sure there are no obvious lumps of flour but from here on in, the thickness of the sauce is entirely up to you.  If it's too runny add small amounts of flour, if too thick add some of the boiling water.  Simmer for 20 minutes stirring between sips of wine.  If you remembered the accompanying veg, this should be ready at the same time.  As a guide, the wedgies take about 75 mins and the sprouts about 10 from scratch.  If you forgot, blame K and tut a lot.