How to make it

  • In dutch oven, or similar(I used cast iron), saute onion in butter until just softening.
  • Sprinkle pork medallions with salt and pepper(I went heavy on the pepper :)
  • Sear medallions in pan, with onions and butter, until lightly browned on both sides.*
  • Remove meat from pan and add garlic, bell pepper, mushrooms and asparagus and cook about 5 minutes.
  • Add chicken stock(just 1 cup at first, then add more, if needed.... it will depend on how much liquid the mushrooms give off), cream and mustard and stir well. Cook about 10 minutes to heat and thicken, slightly.
  • Place medallions back into the mixture, along with capers and their juice, and let cook on high simmer, but not quite boiling, until meat is cooked through. This shouldn't take more than 15 minutes, or so. Pork is done when it reaches 160, so it IS safe to eat when slightly pink, inside, as long as the temp is right. :)
  • To plate, spoon a portion of veggie with a slotted spoon, top with medallions, then cover with sauce.*
  • *I was ill when I made this, so, while the flavors were all there and it tasted fantastic, the presentation left a bit to be desired. I didn't sear the meat, first, and I let my sauce cook a lil too high, so, it "broke" a bit... so, the pic isn't quite a fair representation of what this recipe SHOULD yield. :) I included it, because I believe the idea was a good one, and, in my head, it worked great.... I think it would execute quite well if one isn't working under pressure of illness...I don't know why I didn't think to sear the meat.... I blame fever. ;)

Reviews & Comments 2

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  • elgourmand 7 years ago
    Hay kiddo, it's hard to pay attention when your brain is getting broiled. Next time you feel crook give yourself a break. In my head it works great also. RJ
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  • pkusmc 7 years ago
    No one likes a broken sauce. I think you should do it again, Keni! Just kidding..looks and sounds amazing, as always.
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