So was that quick and easy enough for you? Thanks. Slice pork tenderloin filet into medallions and saute with carrots, mushrooms, fresh herbs and … 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 … Thanks a bunch for your kind words, by the way. What a pretentious recipe. I was very wrong to worry… It’s one of the tastiest dishes I’ve cooked in a long time! No need to take your ruler out. Your email address will not be published. Great quick and easy recipe. Add wine or apple juice to the skillet. Remove to a plate and set aside. Add the medallions to the skillet and cook over moderate heat, turning once until browned outside and medium within, about 8 minutes. How to file a Copyright Infringement Claim. I really wish I could have it more often, but hey, a pig only produces 2 of these delicious fillets, so gotta respect that, you know. Add the half and half and season with the meat seasoning, salt, and pepper to taste. What do you mean I didn’t say how much stock to use, Mark? canola oil, season and saute the pork medallions, browning one side, then flipping and browning the other side, then remove and set aside, be sure not to overcrowd the pan, as this will cause the meat to steam rather than sear Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Healthy Mashed Potatoes - the best side dish for family dinners, entertaining, or holiday meals, 12 ounces (350g) baby portobello mushrooms, sliced. I truly appreciate them. Serve these Pork Tenderloin Medallions with mashed or baked potatoes, over rice, or pasta for satisfying family dinner. I used coconut oil for the meat (didn’t have time to make clarified butter but will do that next time). About 2 minutes, right? I’m so enjoying your blog Sonia – thank you for all your work, creativity, dedication and excellent taste buds! Stir in the cream and mustard; bring to a boil. Thanks for helping busy people to feed their family . Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Serve sprinkled with parsley. Just drop the meat in and let the heat do its thing…. Thank you! Ghee is no longer exotic. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper and the garlic powder, and sprinkle over the pork. Reduce the temperature of the skillet to medium. This recipe is easy to prepare and a great for a weeknight meal. Combine 1 cup of water and the porcini … The sauce was so tasty. Question: I’m thinking about what less expensive pork cuts might be used, pork chops perhaps, and what if any alterations might be needed? BTW, I only made three medallions this time: two for me and one for my wife. The Healthy Foodie on February 28, 2015. Pork Tenderloin Medallions in Creamy Mushroom Sauce are the ultimate comfort food for a healthier version of a weeknight favorite! Cut the pork tenderloins into 2" thick medallions and season both sides with salt and pepper. I’d thank you but at no point did you say “you could substitute regular sea salt” or “if you don’t have ghee just use butter” …I’m just left thinking “what a twat” . Pour mushroom and gravy mixture over the pork. My first time with cooking the former and my best effort so far with the latter. Just tried your recipe and it worked out great. And thank YOU so much for taking the time to leave such great feedback, I sincerely appreciate it! I take this as a HUGE compliment, especially since English isn’t my mother tongue. Cut pork into four 4-oz pieces. Ingredients of Pork medallions in mushroom Hahaha oh no! That would take too much time! Required fields are marked *. Set aside. This is a hearty and easy weeknight dinner. With a small hard spatula or offset spatula, gently flip the medallions to cook on the other side for an additional 3 minutes and cover. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Be sure to have all your … This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce … Pork medallions in mushroom Marsala sauce. Restaurant quality dinner made with love at your home! Save my name, email, and website in this browser for the next time I comment. Season the pork medallions on both sides with salt and freshly ground black pepper and fry for 3-4 minutes on each side, or until beginning to turn golden-brown. I’m not a frequent cook and this I why, people who cook want to somehow use it to show how special they are. Sprinkle the pork tenderloin with the salt and pepper and slice into 8 equal sized medallions. The sauce will thicken more when it cools off. I’ll definitely be making this recipe….looks delish!!! Mind you, if you were in a real hurry, or crazy stupid ravenous, you could very well skip that step and dig right in. HOW TO MAKE Pork Tenderloin in Creamy Mushroom Sauce. Pork fillet is sliced into medallions for a quick and easy, yet elegant, dish. Arrange pork medallions on a serving platter and spoon mushroom sauce over … I always use corn starch to thicken sauces. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 Melt the butter in the same pan and cook the mushrooms over high heat until browned lightly. could you use coconut oil instead of ghee? I will also try this recipes. Season the meat with 3/4 teaspoons salt and … The creamy sauce that the pork medallions are nestled in, is actually quite healthy. Prepare the mushrooms, onion, garlic, thyme and parsley. Don’t hesitate to add more ghee if and as necessary. But really, you should take the time to set the table while this is resting and then sit yourself down to a beautiful plate filled with tender, juicy pieces of meat topped with a rich and generous mushroom sauce… The dining experience will be that much more pleasant! Really tasty. If you’ve tried this recipe, please take a minute to rate the recipe and let me know how things went for you in the comments below. Anyway, to get around my dislike of mushrooms, I just chopped them into teensy little bits instead of slices. You’ll end up with 8 perfectly even sized, beautiful pork medallions, each about 1½ to 2 inches thick. Will it still taste great if you use half ghee half lard? Would you mind me reposting this recipe on my blog, with links & references of course! Quickly sear the pork then let it simmer in the creamy caramelized onion and mushroom sauce. Meat and mushrooms are one of my all-time favorite combinations and these guys pared perfectly in this one-pot recipe! Made this for supper tonight and it was so good. A favourite for dinner parties in our household. Remove to a plate, cover with tin foil and set aside. (Thickened with cornstarch and double cream). 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. Thank you so much for this recipe. Few ingredients. Remove the medallions to a plate and cover with foil to keep warm. Kill the heat and allow the meat to sit in the sauce for about 5 minutes. Season with salt and pepper. I tried again today and did much better. Add the medallions, along with their cooking juices, back into the pan and spoon some of that delicious sauce over them. Yes it’s quick enough! In an effort to find my own healthy balance, I experimented with all kinds of diets. Yum! Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! Otherwise, I pretty much followed the recipe. I too used arrowroot flour due to unavailability of tapioca starch, and loved it all the same. NOTHING pretentious about this nice straightforward recipe and charming directions. I find that cut of meat to be so naturally tender and tasty, you hardly need to do much at all to it to turn it into something spectacular. Add the medallions and sear them 2 to 3 minutes per side, until golden brown. NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). Transfer the medallions to a plate and cover with tin foil while making the sauce. Boil, stirring, for about 2 minutes. I just made this. Slice Pork tenderloin into several medallions, about 1-inch thick. Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. Turn the heat down to low, add the shallot to the same pan and cook, stirring often, … Your email address will not be published. Hi, I’m going to try this dish – what would you suggest it’s best served with please? HA! For a quick and delicious dinner, follow our recipe for Pork Medallions that cooks in only 30 minutes. It only takes a minute and the meat turns out juicy and delicious every single time. I was following the recipe on my iPhone and didn’t see the ingredient. Season the creamy mushroom marsala sauce with salt and pepper to … Sounds wonderful Sonia! Steamed rice or egg noodles would be great options, too! Great it’s quick but himylayan salt ?? 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. How to Make Pork Tenderloin Medallions in Mushroom Sauce. Kathy. Go ahead and flip through the pages of what I like to call my culinary diary. Skillet Pork Medallions in Mushroom Marsala Sauce This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly. Kill the heat and allow the meat to sit in the sauce for about 5 minutes, then serve. Don’t have the starch on hand. Serve over brown rice and spinach for a complete meal. It is a miracle food item, I keep it in the kitchen and another in the bath. For realz, you can expect this beauty to be on your table in about 15 to 20 minutes, tops! Dilute the tapioca starch in water and throw that in as well. Sauce until the … Add the mushrooms to the skillet and cook them, stirring often, until they turn a beautiful golden color, about 5 minutes. Your email address will not be published. posted by Sonia! I added some butter later to fry the mushrooms. I am loving your website! Delicious! Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes. When the meat is cooked, remove it to a plate to collect the juices. Oh yum!!!! Next time I’ll try it with just half a pint of stock. Add garlic and cook, stirring, until fragrant. Rita, congratulations on the launch of your … prep time 10 minutes Pork tenderloin is a lean cut (only 3.5g fat/100g), which is tender (obviously), protein rich (20.7g protein/100g) and it’s naturally tasty. Preheat oven to 350º F. Flour, salt and pepper each side of cutlets. . Add the remaining 1 Tablespoon of oil and onions to the same pan. 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! Brilliant recipe- I polished off 6 medallions to myself! Preheat the oven to 180 C / Gas 4. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 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! Heat 1/2 Tablespoon of olive oil in a … Good! Cauliflower mash would be grand! Thank you so much Susan. You can have Pork medallions in mushroom Marsala sauce using 11 ingredients and 8 steps. Remember, if you can’t say something nice then say nothing at all. P.S. Add the pork medallions and cook for 2 minutes per side. Sorry, you did indeed say how much stock to add. Just saw the legal mentions – I’ll stick to the picture & link . Now for the taste test… I will let you be the judge of that, but personally, I absolutely adored this dish. You ROCK! Small tender pork cutlets in a rich and savory mushroom sauce. Pork Tenderloin Medallions in Mushroom Sauce are great served up with a side of Grilled Asparagus or Easy Roasted Asparagus. The pork medallions cook until browned outside and just tender in the inside and the creamy sauce is packed with mushroom and garlic flavors. And I’m totally with you on the ghee thing… . I’ll certainly have this again. 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! It’s the perfect easy weeknight healthy meal but is nice enough when you have guests for dinner. I was given a tenderloin by a friend who was going away on vacation and had no idea what to do with it. And I had to Google ghee, which is (let’s face it) just butter. Unfortunately, I did not have tapioca starch, so I had to use arrowroot flour, which I’m not crazy about. I’ve never had those others in my house but always have corn starch. Thanks for the recipe. Served with braised Belgian endive and dauphinois potatoes. Pan-frying pork medallions is a terrific way to cook pork tenderloin. Thanks Sonia. Let’s see… how long did that take? Was still a great meal….and I loved how easy and quick it was to make. It’s always such a pleasure to hear from you! 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. Reduce the heat to low, then sprinkle with the flour and stir to combine. Soo delish! Add the pork medallions back to the pan; stir well, cover with a lid and simmer for about 2-3 minutes, or until the cream begins to thicken. That was 8 minutes, plus the 2 minutes that it took to slice the meat, so we’re now at 10 minutes. 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. Slice pork tenderloin into 1-inch thick medallions. Heat a large non-stick frying pan, add the oil, then cook pork medallions for 3 minutes each side or until browned. How are we doing with time so far? Whisk in the cream and bring to a boil. Heat oil in a large skillet to medium-high. Required fields are marked *. They look fancy on the plate, but they’re easy to prepare. I also used olive oil and then added a bit of plain ol’ butter at the end when I was cooking the medallions. Pork tenderloin browns up quickly and stays tender in this wine, mushroom, and thyme sauce, while sour cream gives it a rich and creamy texture. Add the medallions, along with their cooking juices, back into the pan and spoon some sauce over them. I grew up eating beef heart, tounge and veal (before I knew better) kidneys and other delicacies like raw oysters. Pour in the stock, cover with a lid and cook over a low heat for 5–10 minutes, or until the pork is cooked through. 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. On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. Nothing will do exactly what starch does, Christina… you could use arrowroot, or potato starch, if you had that on hand! So great to find a recipe for tenderloin that doesn’t have a cream based sauce. I love your writing style – I haven’t have come across humour and cooking ! So long as you don’t overcook it (it’s at its best when still slightly pink in the center) and season it well, it’s hard to go wrong. The … Remove the rest of the medallions to the plate while you prepare the sauce. It tasted great and I ate it with half a loaf of fresh bread. You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! I managed to work both the “quick” and “easy” attributes into a very scrumptious, serve-it-to-your-guests-worthy, Whole30 compliant recipe. Really impressive when entertaining. But wouldn’t it be grand if they produced as much tenderloins as they do bacon…. I took this recipe and put in ordinary ingredients, y’know the ones you can buy in regular stores without going to a posh deli and it was pretty good. If you are interested in where the “twat” is try going and looking in the mirror. Dress them up with classic cream-and-mushroom sauce. Mind you, I’m such a huge fan of pork tenderloin, it would have been hard for me not to like it. Take the pork tenderloin out of the fridge and sprinkle it with salt and pepper, then slice it into 8 equal sized medallions. These also pair well with a simple side salad like this Healthy Caesar Salad. Add the mushrooms to the cream mixture and cook for 1 minute longer. Melt a generous amount of ghee in a heavy skillet (preferably. Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. Transfer the pork to … Stir and cook for about 8 minutes, stirring occasionally until sauce thickens. Make this delicious and easy recipe of pork tenderloin slices with a sauce of mushrooms, green onions, wine, chicken broth, and sour cream. The best way to insure that your medallions are equal is to start by cutting the tenderloin right down the middle, then slice each half in its center, and again, slice those pieces in half. My husband got caught in traffic, so now it’s in the refrigerator. Not that they aren’t delicious – but I usually prefer something a little lighter! Made me smile – many thanks Take the sauce off the heat and spoon it over the pork. Right! Being a Southern girl, I served it with grits! If my calculations are correct, we should now be at the 15 minute mark…. Oct 16, 2014 - Pork medallions and mushrooms sautéed in a rich, creamy sauce. Sprinkle with your favorite green herbs and enjoy! The recipes on here are a reflection of this quest: you will find a bit of everything! Fantastic. As your sauce is thickening, it’s time to prepare the pork Heat a large deep sauce pan to high heat, using 2 tbsp. Here is how you achieve that. This recipe for Pork Medallions in Mushroom Sauce is soo delicious and a dish I’m going to make repeatedly. When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock to the pan. That’s awesome!!! Subscribe to receive new posts via email. I think this time I nailed it! When I saw this dish, I was worried that the sauce might not be flavoursome enough. PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE Submitted by cpett1215 Updated: September 24, 2015 0/4 reviews (0) 0% make it again Go to … I added half a clove of crushed garlic to the mushrooms when they were half cooked. Lots of uses, including the best thing for diaper rash or other skin rashes. 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