Ingredients

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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Reviews & Comments 3

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  • jett2whit 16 years ago
    Some girls I know act like they are proud of the fact that they can't cook! Shame on 'em!! If anyone can read - they can cook! Go for it man!!
    Girls like guys with skills....(from Napoleon Dynamite) Jett
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  • angelamarquardt 16 years ago
    Well, I tried this recipe tonight (for the hell of it!) and it was so good Thank You!! The only thing I did different (because I did not have shallots) is I put onion, and garlic, since that's pretty much what a shallot is anyways, ans even if I did have em, I would have added more garlic, just because I don't make anything without it! It turned out great!
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  • angelamarquardt 16 years ago
    This sounds like a great recipe! I have a tenderlion, and have been waiting for the perfect recipe to make it! Thank You!
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