Pork Tenderlion Medallions with an Herb Mushroom Sauce
From tomturtle555 16 years agoIngredients
- 1 cup white wine shopping list
- 1/4 ounce dried porcini mushrooms shopping list
- 1/4 cup flour shopping list
- 1 tespoon salt shopping list
- 1/2 tespoon black pepper shopping list
- 1/2 teaspoon paprika shopping list
- 3 Tablespoons extra virgin olive oil shopping list
- 1 1/2 to 2 pounds pork tenderlion(cut into 12 medallions) shopping list
- 3 Tablespoons shallots(chopped) shopping list
- 1 1/2 cups fresh mushrooms(trimmed and sliced) shopping list
- 1/2 cup heavy cream shopping list
- 2 Tablespoons fresh herbs(parsley, sage, rosemary, thyme, chives and tarragon go well with pork shopping list
- 3 Tablespoons unsalted butter shopping list
How to make it
- In a small saucepan, bring the wine to a boil, remove from heat, add the dried procinis and steep until softened.(about 15 min) Remove the mushorooms and slice thinly. Reserve the wine.
- Place the flour, salt, pepper, and paprika in a pie plate and blend. Heat the olive oil in a large saute pan, then dredge the pork medallions in the seasoned flour and saute the medallions(avoid over crowding the pan), cooking until about medium-rare. Place the medallions on a plate in a warm oven.
- In the same saute pan, saute the shallots briefly, add the fresh mushrooms and saute until softened. Deglaze the pan with the reseerved wine, then add reserved porcinis and reduce the liquids by 2/3. Add the cream and reduce until the sauce thickens. Add the herbs, along with any juices from the meat. Add the butter and work into the sauce, scraping the sides of the pan down with a heatproof rubber spatula, and moving the pan on and off the heat as needed to melt the butter.
- Transfer the medallions onto a warmed serving platter or individual plates. Season the sauce(to your taste) and pour evenly over the medallions.
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