Add the medallions, along with their cooking juices, back into the pan and spoon some of that delicious sauce over them. Remove to a plate and set aside. Restaurant quality dinner made with love at your home! Stir in wine or stock, then add mustard and ¼ cup (60ml) of the cream. Season to taste with salt and freshly ground pepper. The recipes on here are a reflection of this quest: you will find a bit of everything! Add white wine and Dijon mustard. Lower heat to medium-low. Don’t hesitate to add more ghee if and as necessary so the mushrooms get to turn a beautiful, golden color, which should take no more than 5 minutes. Now that don’t mean you have to be expecting company or doing the Whole30 to enjoy this dish, though… You can whip up these Pork Medallions with Mushroom Sauce anytime, in no time at all! I think this time I nailed it! Add the mushrooms to the cream mixture and cook for 1 minute longer. Stirring occasionally. Otherwise, I pretty much followed the recipe. I’m Sonia, a former overweight who used to drink and smoke way too much and really didn't eat all that well... Then one day, I decided to quit all that and turn my life around. Add the mushrooms to the cream mixture and cook for 1 minute longer. Cut each pork tenderloin into 8 thick rounds to create 16 medallions, each piece about 1 – 1 ½” thick. I am loving your website! I’ll definitely be making this recipe….looks delish!!! Next sear the pork in a hot skillet until nicely browned. Sounds wonderful Sonia! Turn heat up slightly and let simmer for 2-3 minutes to reduce slightly. Pour the sauce over the medallions to serve. It’s a shame that all the best paleo sauces, such as this one, leave me craving a big piece of crusty bread to mop them up! Few ingredients. Pork medallions with a wild mushroom cream sauce | Schweinemedaillons mit Pilzrahmsoße (recipe) On most of my late summer, early autumn trips to the farmers’ market, I come home with a brown paper bag filled with wild mushrooms. I added some butter later to fry the mushrooms. About 5 minutes. . But, that was back in the day 1950s – 60s and our parents grew up during the depression when creativity and cheap meat always went hand & hand! I was given a tenderloin by a friend who was going away on vacation and had no idea what to do with it. Add the remaining 1 Tablespoon of oil and onions to the same pan. Store leftovers in the fridge for 3 days. Hey! Add the remaining tablespoon of butter to the skillet along with the olive oil. I’ll certainly have this again. Stir and cook for 5-7 minutes or until mushrooms are soft. , Can you use something else besides tapioca starch… Maybe coconut flour ? Capers are a great addition! Pork chops would definitely work, Kathy, only I would let them simmer for a much longer time, until they became really tender… Pork loin would be another viable option! What is silver skin you ask? Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice. Yum! It's always good practice to prepare and measure out all your ingredients before you start cooking. Before cutting the pork into medallions you want to remove the silver skin. This recipe for Pork Medallions in Mushroom Sauce is soo delicious and a dish I’m going to make repeatedly. And I had to Google ghee, which is (let’s face it) just butter. Yes absolutely! Maybe 10 minutes of stove top time instead of 25. Great quick and easy recipe. Hi, I’m going to try this dish – what would you suggest it’s best served with please? How to Make Pork Tenderloin Medallions in Mushroom Sauce Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. Set aside to a warm place. Remove to a plate, cover with tin foil and set aside. You do this by slipping a boning knife or paring knife just underneath the skin enough so you can grab onto a piece with your fingers. When the meat is cooked, remove it to a plate to collect the juices. Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Pork tenderloin is a delicious, inexpensive cut of meat that is very versatile and this recipe is so quick and easy you can even make it on a weeknight! Heat a large non-stick frying pan, add the oil, then cook pork medallions for 3 minutes each side or until browned. When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock, followed with tapioca starch diluted in water; bring to the boil and continue cooking until the sauce thickens, about 1 minute. Save my name, email, and website in this browser for the next time I comment. Season to taste with salt and freshly ground pepper. I also used olive oil and then added a bit of plain ol’ butter at the end when I was cooking the medallions. 20g butter. These Pork Medallions in Creamy Mushroom sauce screams cold weather cooking! Go ahead and flip through the pages of what I like to call my culinary diary. If you don't have any just omit it. Add the half and half and season with the meat seasoning, salt, and pepper to taste. You don’t say how much stock to add and I ended up with quite a bit. It is a miracle food item, I keep it in the kitchen and another in the bath. . That’s awesome!!! Add cream and stir. Next time I’ll try it with just half a pint of stock. This site uses Akismet to reduce spam. I get so inspired to cook when the weather starts to get cooler. What a pretentious recipe. I served it with herbed wild rice and a side salad. Fresh parsley - I'm not a fan of dried parsley for this kind of dish. Glad it was to your liking, Nancy. Colour slightly and add the chopped shallots. Would you mind me reposting this recipe on my blog, with links & references of course! Simmer over medium heat until hot. Thanks a bunch for your kind words, by the way. Easy, quick and delicious dinner that is also elegant and beautiful for a special occasion. Just drop the meat in and let the heat do its thing…. I do hope it reheats okay, though. The key to getting this beautiful golden crust really is to not move your meat at all while it’s cooking, so resist the urge with all your might. Healthy Mashed Potatoes - the best side dish for family dinners, entertaining, or holiday meals, 12 ounces (350g) baby portobello mushrooms, sliced. Will it still taste great if you use half ghee half lard? Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. Hello and welcome to My Pocket Kitchen! That's how dishes like this are born. Cut the tenderloins into 2-inch-thick medallions. ½ cup (125ml) white wine or chicken stock .

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