Pork Medallions in Mushroom Marsala Sauce that I first shared over at The Weary Chef may sound fancy, but this dish is actually very simple to prepare. Braised Red Cabbage With Onions And Apple ». . Remove to a plate and set aside. Lift out and keep hot. Next sear the pork in a hot skillet until nicely browned. Hope you have fun! Meanwhile, flatten pork slices to 1/4-in. What is silver skin you ask? Cover the pan and let it continue to cook for 10 – 12 minute or until the pork is cooked through. Add cream and stir. When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side … We all agree this will be a repeat dish. Buck with Green Peppercorn Sauce. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. You can also serve the … Published October 23, 2015 / Updated February 9, 2020 / 2 Comments. Ingredients. Thanks for the recipe. A keeper for sure. How to make Pork Tenderloin Medallions in a Creamy Mustard Sauce Preheat oven to 250 degrees. Stir and continue cooking until mushrooms are soft. Stir through the flour and cook … Reduce heat to medium, add a tablespoon of butter and light olive oil. Stirring occasionally. This site uses Akismet to reduce spam. Remove the pan from the heat and de–glaze the pan with the white wine. So happy you enjoyed it! I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Greek yogurt and 5oz. Set aside to a warm place. Slice pork loin in medallions and serve topped with the creamy mushroom marsala sauce. Happy to hear you enjoyed it with the chicken! Here you will find easy, step by step recipes that are elegant enough for guests, but also work for any night of the week. What is chick pea rice ? Taste of Home is America's #1 cooking magazine. Sauté until just tender, about 1 minute. Add mushrooms, garlic, and thyme. Place flour in a large shallow dish. Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. I served it with herbed wild rice and a side salad. Season with salt and pepper. Add the mushrooms to the cream mixture and cook for 1 minute longer. Once cooked it becomes very tough and chewy so unless you want to give your jaw a good work out I suggest getting rid of it. October 5, 2017 By justalittlebitofbacon 6 Comments. Turn the heat down to low, add the shallot to the same pan and cook, stirring often, for 5 minutes … Slice into 1.5 - 2 inch disks. I wish I could say I screwed something up with this recipe that caused it to not turn out as everyone says, but that just wasn't the case. This post may contain affiliate links. Save my name, email, and website in this browser for the next time I comment. I'm Andrea, a semi-retired Pastry Chef and avid home cook. Half and half. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork … Wash and trim pork tenderloins. Serve with linguine and sprinkle with cheese. I made this dish the other night for dinner and it was sooooo good. Reserve on a plate until they are ready to go back in the pan. Reduce the heat to low, then sprinkle with the flour and stir to combine. Sauteed Pork Tenderloin Medallions with a Cider Cream Sauce. Brown pork medallions in 2 batches, (or more depending on the size of your pan) cooking approximately 2-3 minutes per side, or until nicely seared. Venison Ragout. Turn heat up slightly and let simmer for 2-3 minutes to reduce slightly. But didn’t realize how thick I should make the medallions- guess I should have read more carefully but the pork (organic) was tender and delicious. If you don't have any just omit it. (And your cooking show was sooo fun.). Add stock (with cornstarch mixed in), mustard and cream. Add a splash more of oil if necessary. . Add meat; cook 2 min. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Family loved it. Capers are a great addition! Thank you for sharing it with us! About 5 minutes. So glad you enjoyed it. 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! You can make it with chicken, beef, tofu or even beans! Disclosure: This post may contain affiliate links.I receive a small … Season with salt and pepper to taste. Gently flatten pork slices using the palm of your hand. Dry white wine - Can substitute chicken stock and a splash of white wine or sherry vinegar. Rabbit in Lemon Flavored Raisin Sauce. Add sherry, dried thyme and salt and pepper. On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. 1 pound pork tenderloin, cut into 1-inch slices 1/4 cup all-purpose flour 2 Add the white wine and mustard. 2 Tablespoons olive oil; 8 pork … Add the pork. Hubs and I loved this. I made the pork medallions with mushrooms today. Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Husband wants me to make it again! I love the depth of the sauce. Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Mushrooms - Any kind or combination works here. Learn how your comment data is processed. Made it Sunday- leftovers! Cayenne lends a bit of heat to its rich, creamy sauce. We like this dish with steamed, buttered cabbage. Added capers because I like them in mustard cream. Return pork to the pan and bring to a boil. Add the garlic and cook for another 1 min. It is a piece of connective tissue that runs about half the length of the tenderloin on one side. In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Thank you. Pour off fat from skillet, increase heat to high and add wine. Your email address will not be published. These Pork Medallions in Creamy Mushroom sauce screams cold weather cooking! Re heat until the sauce bubbles and thickens slightly. I made this using chicken - mouthwateringly delicious! That's how dishes like this are born. Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Another delicious treat. … We serve it for special occasions, on holidays or on Sundays for lunch. Servings 4. 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. How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents, 1 pound pork tenderloin, cut into 1-inch slices, 1-3/4 cups sliced baby portobello mushrooms. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. Warm a large... Use a metal spatula to get underneath each one and flip them … Stir in the broth, peppercorns and thyme. If cooking more then one tenderloin you will have to do this in two batches. Stir tomatoes into sauce mixture; add pork and heat through. Before cutting the pork into medallions you want to remove the silver skin. Cook linguine according to package directions. Flatten slightly with the palm of your hand. I made this Andrea....it is a fabulous recipe, worthy of my printing and filing it in my recipe binder! There are dozens of various flavours that compliment that cut of pork and today I am sharing the recipe for pork loin steaks in a creamy mushroom sauce. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Add the rosemary, red pepper flakes, chicken broth, heavy cream and prunes and simmer until reduced by one third and slightly thickened. And so quick to prepare and get on the table. Add the cream and mustard, stirring. Drain linguine. Pork Medallions with Herbed Cream Sauce. Stirring occasionally. Home » Mains » Pork Tenderloin Medallions in Brandy and Apple Cream Sauce. Heavy cream - 35%, whipping, or 18% all work. Required fields are marked *. My husband deemed this recipe "company worthy". Sear the medallions until nicely browned, this develops a deep, savory caramelized flavor that will later make the blue cheese sauce … While holding the skin in one hand slice away from you with the blade angled slightly upward slicing just underneath the skin until it is all removed. Season the creamy mushroom marsala sauce with salt and pepper to taste. Read More…, Copyright © 2021 My Pocket Kitchen on the Brunch Pro Theme. Bring to a boil and let simmer for approximately 5 minutes, until pork reads 145 degrees F on a meat thermometer or is just slightly pink in the center. Fried Chicken with Lemon sauce. Avocado oil - or any oil that can stand high heat, White onion - You can also use yellow, Spanish or Vidallia. I used a little older brandy (like in my mother’s liquor cabinet for who knows how long) so thinking maybe a fresher brandy would taste better. Remove the silver skin from the pork tenderloin with a sharp knife. Heat a large skillet over medium-high heat. Let simmer for approximately 5 minutes, until pork is just slightly pink inside or a meat thermometer reads 145 degrees F. Can’t wait to make for company. Your email address will not be published. Roasted Venison with Bread Sauce. Excellent. I used 10 percent cream and added some sour cream right at the end. Pan seared thick-sliced pork tenderloin medallions simmer in a buttery mushroom marsala sauce … —Judy Armstrong, Prairieville, Louisiana, Pork Medallions with Brandy Cream Sauce Recipe photo by Taste of Home. pork tenderloins, approx. Outstanding and company pleasing recipe that I will make again. Mushrooms and pork are a perfect match and come together beautifully in this easy cream sauce. Add sliced onions. Lion’s Head Slew. Stir and cook for 5-7 minutes or until mushrooms are soft. It is silver-ish in colour. Where do you buy that? Notify me of follow-up comments by email. I will make this again. Add a splash more of oil if needed. Add the pork and let come to a boil again. Quick and easily prepared over the stove top in a one-pot skillet within minutes! 450 g/1 lb each. thickness. It will be one of my go-to recipes. Pork Medallions in a Creamy Caramelized Onion & Mushroom Sauce Boil rapidly, scraping up browned bits, until reduced to 1 Tbsp., about 2 minutes. Instructions Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Add pork, a few pieces at a time, and turn to coat. Add garlic; cook 1 minute longer. Stir in the cream and mustard; bring to a boil. Instead of heavy cream, I used 7oz. Always cook chicken to 165 degrees F. and beef to 145 degrees F for medium. Add oil to pan; swirl to coat. Did not have enough fresh thyme so used equal parts parsley, sage. Pork medallions in creamy mushroom sauce • My Pocket Kitchen I agree. Arrange pork medallions on a serving platter and spoon mushroom sauce over all. Store leftovers in the fridge for 3 days. Fresh thyme - Can substitute half the amount of dry, or to taste. Served it over spinach for me, and rice for my boys!! Home » Pork medallions in creamy mushroom sauce. Set aside and keep warm. For the most tender results remove the silver skin (instructions below) and cut the tenderloin into evenly thick slices. I get so inspired to cook when the weather starts to get cooler. This is easy enough for a weeknight meal, but worth saving for a special occasion. Add pork back to pan with any accumulated juices. Such a great switch up! Was not impressed :(. Cook til sherry is almost evaporated, 2 minutes. Another autumnal favourite is pork loin steaks cooked with apples and cider with a bit of cream … Boil, stirring, for about 2 minutes. Continue until they are all cooked. Fresh parsley - I'm not a fan of dried parsley for this kind of dish. I liked the dish and served it over chickpea rice Lower heat to medium-low. Do not coat the pork in the sauce because you want to be able to serve it with the crust shown. Pork loin medallions cooked with a light herby cream sauce. Cook, stirring, for 3-4 minutes or until starting to soften. In this recipe medallions of pork tenderloin are quickly sautéed. Mushroom and Blue Cheese Salad. Cooking times will vary for the chicken and beef depending on the cut and size. Lamb Cutlets in Phyllo. In the same skillet, saute mushrooms and onions in remaining butter until tender. Topped with a creamy wine sauce, these tender pork medallions are restaurant-quality fare that can be ready in under half an hour. A perfect quick and easy weeknight dinner. It's always good practice to prepare and measure out all your ingredients before you start cooking. Pork Tenderloin Medallions in Brandy and Apple Cream Sauce. Hello and welcome to My Pocket Kitchen! Pork Medallions in Lemon Wine Sauce Recipe - Easy dinner meal for the family. Loved this recipe! Whisk in the mustard and any juices from the pork plate. Prepare the mushrooms, onion, garlic, thyme and parsley. Then slice into approximately 2 inch medallions, flatten with the palm of your hand and season with salt and pepper. Stir in cream and mustard. Saute until onion is soft and mushrooms are lightly browned. Add the cream and stir. Turn up the heat to bring to a boil and let simmer for a couple minutes to reduce slightly. Add mushrooms, garlic and thyme. Made with dry white wine, juice of a fresh lemon, garlic and thyme, these pork … Transfer the medallions to each of 4 plates and spoon some of the sauce and prunes over each portion. I had never used the grainy mustard before; it was a nice add. I recommend serving the sauce on the bottom of the plate and putting the pork medallions on top of the sauce… Add sliced onions and sauté until starting to soften, about 3-4 minutes. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice. Tips & Tricks for cooking pork medallions. Prepare a rimmed baking sheet with tinfoil and set aside. … Pork Medallions with Calvados Cream Sauce. Add white wine and Dijon mustard. Heat oil in a large skillet to medium-high. Perfectly cooked pork medallions glazed in bourbon sauce and finished with creamy mustard sauce. Delicious Boneless Pork Chops in Creamy Garlic & Herb Wine Sauce One Skillet dish is easy to prepare and ready in less than 30 minutes! Wouldn’t change a thing. This easy pork tenderloin recipe is perfect for beginner cooking to make an impressive dish with such a delicious combination of flavors. In the same pan you used to sear the meat, lower the temperature to medium low. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add the half and half and … Yes absolutely! Easy to make except for getting the thyme off the stems.