Stir through the flour and cook for … Thanks Sonia. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick. 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. And thank YOU so much for taking the time to leave such great feedback, I sincerely appreciate it! 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. PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE Submitted by cpett1215 Updated: September 24, 2015 0/4 reviews (0) 0% make it again Go to … (Thickened with cornstarch and double cream). Thanks for the recipe. Heat a large non-stick frying pan, add the oil, then cook pork medallions for 3 minutes each side or until browned. It only takes a minute and the meat turns out juicy and delicious every single time. Heat oil in a large skillet to medium-high. On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. I’ll definitely be making this recipe….looks delish!!! I always use corn starch to thicken sauces. Really tasty. Right! The sauce will thicken more when it cools off. You can have Pork medallions in mushroom Marsala sauce using 11 ingredients and 8 steps. Required fields are marked *. The pork medallions cook until browned outside and just tender in the inside and the creamy sauce is packed with mushroom and garlic flavors. Would you mind me reposting this recipe on my blog, with links & references of course! Was still a great meal….and I loved how easy and quick it was to make. 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. Be sure to have all your … When the mushrooms are cooked to your liking, add the fresh herbs and chicken stock to the pan. Yum! Serve sprinkled with parsley. Mind you, I’m such a huge fan of pork tenderloin, it would have been hard for me not to like it. Now melt a generous amount of ghee in a heavy skillet (preferably cast iron) set over medium-high heat. It does mention 1 cup in the list of ingredients… So I’m a bit confused… Still, I’m happy to hear that the recipe turned out great and was to your liking! When the meat is cooked, remove it to a plate to collect the juices. Preheat oven to 350º F. Flour, salt and pepper each side of cutlets. 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! Preheat the oven to 180 C / Gas 4. Ghee is no longer exotic. Season the creamy mushroom marsala sauce with salt and pepper to … Melt the butter in the same pan and cook the mushrooms over high heat until browned lightly. Melt a generous amount of ghee in a heavy skillet (preferably. You’ll end up with 8 perfectly even sized, beautiful pork medallions, each about 1½ to 2 inches thick. The creamy sauce that the pork medallions are nestled in, is actually quite healthy. NOTHING pretentious about this nice straightforward recipe and charming directions. Season with salt and pepper. Pour mushroom and gravy mixture over the pork. As your sauce is thickening, it’s time to prepare the pork Heat a large deep sauce pan to high heat, using 2 tbsp. Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes. Don’t have the starch on hand. Dress them up with classic cream-and-mushroom sauce. Delicious! Combine 1 cup of water and the porcini … HA! So was that quick and easy enough for you? 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. Boil, stirring, for about 2 minutes. Season the meat with 3/4 teaspoons salt and … Combine 1/4 teaspoon salt, 1/4 teaspoon pepper and the garlic powder, and sprinkle over the pork. I’m thinking probably trimming off edge fat before searing and perhaps removing excess pan fat after braising, (but not too much)! . Transfer the medallions to a plate and cover with tin foil while making the sauce. Add the mushrooms to the cream mixture and cook for 1 minute longer. Thank you so much for this recipe. If my calculations are correct, we should now be at the 15 minute mark…. 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. I was very wrong to worry… It’s one of the tastiest dishes I’ve cooked in a long time! Your email address will not be published. Pork medallions in mushroom Marsala sauce. My husband got caught in traffic, so now it’s in the refrigerator. I do hope it reheats okay, though. 2 lb pork tenderloin (you can use beef medallions or thin chicken cutlets) 12 ounces cremini mushrooms 1/4 c flat leaf parsley (fresh) 2 medium shallots Reduce the heat to low, then sprinkle with the flour and stir to combine. How to file a Copyright Infringement Claim. I actually don’t like mushrooms, but I’m pretty sure that’s just a textural thing because I like mushroom-flavoured things. Made this for supper tonight and it was so good. The Healthy Foodie on February 28, 2015. The … Remove to a plate, cover with tin foil and set aside. Thanks. 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 … Subscribe to get our latest recipes right in your inbox. Required fields are marked *. Hi, I’m going to try this dish – what would you suggest it’s best served with please? For a quick and delicious dinner, follow our recipe for Pork Medallions that cooks in only 30 minutes. Take the pork tenderloin out of the fridge and sprinkle it with salt and pepper, then slice it into 8 equal sized medallions. Comment document.getElementById("comment").setAttribute( "id", "ab6cd330559e717e991ee77b6e4e7671" );document.getElementById("g769f810bd").setAttribute( "id", "comment" ); Please select the Tab Content in the Widget Settings. Stir in the cream and mustard; bring to a boil. . Add the medallions and sear them 2 to 3 minutes per side, until golden brown. Remember, if you can’t say something nice then say nothing at all. prep time 10 minutes It should reheat just fine, Kimberly, although fresh is always better! I managed to work both the “quick” and “easy” attributes into a very scrumptious, serve-it-to-your-guests-worthy, Whole30 compliant recipe. I too used arrowroot flour due to unavailability of tapioca starch, and loved it all the same. For realz, you can expect this beauty to be on your table in about 15 to 20 minutes, tops! Oh yum!!!! Pork Tenderloin Medallions in Creamy Mushroom Sauce are the ultimate comfort food for a healthier version of a weeknight favorite! Add the mushrooms to the skillet and cook them, stirring often, until they turn a beautiful golden color, about 5 minutes. Go ahead and flip through the pages of what I like to call my culinary diary. How to Make Pork Tenderloin Medallions in Mushroom Sauce. The recipes on here are a reflection of this quest: you will find a bit of everything! 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! Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. There’s no cream, but rather low-fat milk, cream cheese and Greek yogurt to make it thick and creamy. I tried again today and did much better. 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. Healthy Mashed Potatoes - the best side dish for family dinners, entertaining, or holiday meals, 12 ounces (350g) baby portobello mushrooms, sliced. Save my name, email, and website in this browser for the next time I comment. Your email address will not be published. A favourite for dinner parties in our household. Serve over brown rice and spinach for a complete meal. Good! Cut pork into four 4-oz pieces. Add the remaining 1 Tablespoon of oil and onions to the same pan. I’ve never had those others in my house but always have corn starch. could you use coconut oil instead of ghee? posted by Sonia! Remove pork from the pan and cover to keep warm. Add the medallions, along with their cooking juices, back into the pan and spoon some of that delicious sauce over them. When I saw this dish, I was worried that the sauce might not be flavoursome enough. Here is how you achieve that. Pork medallions with creamy herb mushroom sauce recipe. In this recipe, I used half and half instead of cream to make the sauce creamy and lower in fat. That was 8 minutes, plus the 2 minutes that it took to slice the meat, so we’re now at 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. Sauce until the … No need to take your ruler out. Remove to a plate and set aside. Few ingredients. Add the remaining 2 tablespoons butter to the pan along with the shallots and a pinch of salt. I truly appreciate them. Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. Kill the heat and allow the meat to sit in the sauce for about 5 minutes, then serve. Anyway, to get around my dislike of mushrooms, I just chopped them into teensy little bits instead of slices. What a pretentious recipe. And I had to Google ghee, which is (let’s face it) just butter. Yes it’s quick enough! But, that was back in the day 1950s – 60s and our parents grew up during the depression when creativity and cheap meat always went hand & hand! I’m so enjoying your blog Sonia – thank you for all your work, creativity, dedication and excellent taste buds! Pork medallions (sometimes called noisettes) are small discs of meat cut from the tenderloin or boneless loin. This is a hearty and easy weeknight dinner. I was given a tenderloin by a friend who was going away on vacation and had no idea what to do with it. What do you mean I didn’t say how much stock to use, Mark? Kind regards gerry, Made this tonight it was delicious went down a treat, Brilliant & great if you are fresh out the garden & can’t be preparing & cooking for hours ! BTW, I only made three medallions this time: two for me and one for my wife. Restaurant quality dinner made with love at your home! Add the medallions to the skillet and cook over moderate heat, turning once until browned outside and medium within, about 8 minutes. Reduce the temperature of the skillet to medium. Yummm. Mind you, if you were in a real hurry, or crazy stupid ravenous, you could very well skip that step and dig right in. Just tried your recipe and it worked out great. Serve these Pork Tenderloin Medallions with mashed or baked potatoes, over rice, or pasta for satisfying family dinner. And thanks for the great feedback, I certainly appreciate it! Hahaha oh no! , Can you use something else besides tapioca starch… Maybe coconut flour ? I am loving your website! Thank you much, and real happy to hear you liked the recipe THAT much! Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Pork fillet is sliced into medallions for a quick and easy, yet elegant, dish. Thank you so much Susan. I take this as a HUGE compliment, especially since English isn’t my mother tongue. 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. Cut the tenderloins into 2-inch-thick medallions. Let’s see… how long did that take? It is delicious! Bring to the boil and continue cooking until the sauce thickens, about 1 minute. 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. Sprinkle the pork tenderloin with the salt and pepper and slice into 8 equal sized medallions. Serve with new potatoes and fresh leeks. Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. I grew up eating beef heart, tounge and veal (before I knew better) kidneys and other delicacies like raw oysters. 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. Pork Tenderloin Medallions in Mushroom Sauce is a one pot dish that requires only a few simple ingredients and is ready in 30 minutes! The key to getting this beautiful golden crust really is to not move your meat at all while it’s cooking, so resist the urge with all your might. Sprinkle with your favorite green herbs and enjoy! Cut the pork tenderloins into 2" thick medallions and season both sides with salt and pepper. Make this delicious and easy recipe of pork tenderloin slices with a sauce of mushrooms, green onions, wine, chicken broth, and sour cream. I think this time I nailed it! Meat and mushrooms are one of my all-time favorite combinations and these guys pared perfectly in this one-pot recipe! Add wine or apple juice to the skillet. Transfer the pork to … Love your choice of side, too! I will also try this recipes. This recipe for Pan-Fried Pork Medallions with Creamy Wine Sauce … Cauliflower mash would be grand! Subscribe to receive new posts via email. Soo delish! P.S. This recipe for Pork Medallions in Mushroom Sauce is soo delicious and a dish I’m going to make repeatedly. Add the garlic and cook for another 1 min. For years, paleo has been my thing but I've recently switched to a vegan lifestyle for ethical and environmental reasons. Slice pork tenderloin filet into medallions and saute with carrots, mushrooms, fresh herbs and … Notify me of follow-up comments via e-mail. I hope so! I’m so very happy to hear that you enjoyed the recipe, Chris! Nothing will do exactly what starch does, Christina… you could use arrowroot, or potato starch, if you had that on hand! Thanks for helping busy people to feed their family . I was following the recipe on my iPhone and didn’t see the ingredient. Steamed rice or egg noodles would be great options, too! Remove the rest of the medallions to the plate while you prepare the sauce. 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! I love your writing style – I haven’t have come across humour and cooking ! Lots of uses, including the best thing for diaper rash or other skin rashes. And I’m totally with you on the ghee thing… . Really impressive when entertaining. Add the medallions, along with their cooking juices, back into the pan and spoon some sauce over them. You don’t say how much stock to add and I ended up with quite a bit. BECOME A STUDENT OF OUR FRENCH ONLINE CULINARY SCHOOL TODAY! While the meat is cooking, slice the mushrooms (that’ll keep your hands occupied so you won’t feel so tempted to move that meat around) and then add them to the hot pan. 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” . Place the medallions into the skillet and cook for 3 minutes without touching. My first time with cooking the former and my best effort so far with the latter. Made me smile – many thanks In an effort to find my own healthy balance, I experimented with all kinds of diets. Great quick and easy recipe. Sorry, you did indeed say how much stock to add. Your email address will not be published. Stir and cook for about 8 minutes, stirring occasionally until sauce thickens. So great to find a recipe for tenderloin that doesn’t have a cream based sauce. Thanks a bunch for your kind words, by the way. Set aside. Your email address will not be published. Add garlic and cook, stirring, until fragrant. Thank you! Oct 16, 2014 - Pork medallions and mushrooms sautéed in a rich, creamy sauce. Pork Tenderloin Medallions in Mushroom Sauce are great served up with a side of Grilled Asparagus or Easy Roasted Asparagus. Heck, you could probably eat this right off the pan, if you wanted to. Great it’s quick but himylayan salt ?? But wouldn’t it be grand if they produced as much tenderloins as they do bacon…. It is a miracle food item, I keep it in the kitchen and another in the bath. That would take too much time! This recipe is easy to prepare and a great for a weeknight meal. I added some butter later to fry the mushrooms. 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! You can also FOLLOW ME on PINTEREST, FACEBOOK, INSTAGRAM and TWITTER for more delicious, healthy recipes! 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. Small tender pork cutlets in a rich and savory mushroom sauce. 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 Next time I’ll try it with just half a pint of stock. Add the mushrooms and minced garlic and sauté, stirring occasionally, for another 2-3 minutes or until the mushrooms are softened. I’ll certainly have this again. Don’t hesitate to add more ghee if and as necessary. Hey! If you are interested in where the “twat” is try going and looking in the mirror. I added half a clove of crushed garlic to the mushrooms when they were half cooked. Fantastic. 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. I’m not a frequent cook and this I why, people who cook want to somehow use it to show how special they are. Whisk in the cream and bring to a boil. It’s become a family favourite now. Slice pork tenderloin into 1-inch thick medallions. Or maybe some roasted butternut squash. Kathy. Add the pork medallions and cook for 2 minutes per side. NOTE: Try this recipe with chicken or turkey cutlets in place of the pork (reduce cooking time slightly). Question: I’m thinking about what less expensive pork cuts might be used, pork chops perhaps, and what if any alterations might be needed? 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. Prepare the mushrooms, onion, garlic, thyme and parsley. How are we doing with time so far? Glad it was to your liking, Nancy. I just made this. Take the sauce off the heat and spoon it over the pork. Just drop the meat in and let the heat do its thing…. Served with braised Belgian endive and dauphinois potatoes. Brilliant recipe- I polished off 6 medallions to myself! Slice Pork tenderloin into several medallions, about 1-inch thick. Just saw the legal mentions – I’ll stick to the picture & link . Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 Dilute the tapioca starch in water and throw that in as well. Heat 1/2 Tablespoon of olive oil in a … Sounds wonderful Sonia! Otherwise, I pretty much followed the recipe. Kill the heat and allow the meat to sit in the sauce for about 5 minutes. Add mushrooms and cook until lightly browned, then add green onions and cook for another minute. You ROCK! That’s awesome!!! 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. And, I love that this blogger’s spelling and punctuation is correct!!! Serve the Ingredients of Pork medallions in mushroom Unfortunately, I did not have tapioca starch, so I had to use arrowroot flour, which I’m not crazy about. Arrange pork medallions on a serving platter and spoon mushroom sauce over … About 2 minutes, right? Pan-frying pork medallions is a terrific way to cook pork tenderloin. Not that they aren’t delicious – but I usually prefer something a little lighter! *sigh*. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. I used coconut oil for the meat (didn’t have time to make clarified butter but will do that next time). Pat the pork medallions dry with paper towels. HOW TO MAKE Pork Tenderloin in Creamy Mushroom Sauce. Quickly sear the pork then let it simmer in the creamy caramelized onion and mushroom sauce. When the pan is hot enough, add the pork medallions and cook them for 4 minutes per side, without moving them, until they develop a nice golden crust. Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. These also pair well with a simple side salad like this Healthy Caesar Salad. Add the pork, garlic (if using) and mushrooms and cook for 2–3 minutes. Who knows, you may find a recipe or two that will inspire you... ©2020 The Healthy Foodie Design by Purr. 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. They look fancy on the plate, but they’re easy to prepare. Add the half and half and season with the meat seasoning, salt, and pepper to taste. It tasted great and I ate it with half a loaf of fresh bread. Remove the medallions to a plate and cover with foil to keep warm. Brilliant, Alex. Now for the taste test… I will let you be the judge of that, but personally, I absolutely adored this dish. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Being a Southern girl, I served it with grits! 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. 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. I also used olive oil and then added a bit of plain ol’ butter at the end when I was cooking the medallions. 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. Turn the heat down to low, add the shallot to the same pan and cook, stirring often, … It’s the perfect easy weeknight healthy meal but is nice enough when you have guests for dinner. Will it still taste great if you use half ghee half lard? The sauce was so tasty. Rita, congratulations on the launch of your … Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. It’s always such a pleasure to hear from you! Tapioca starch in water and throw that in as well worried that the sauce and... Me reposting this recipe, I absolutely adored this dish – what would you it. One pot dish that requires only a few simple ingredients and 8 steps do you mean didn. Bring to the cream and bring to a boil pepper each side of Grilled Asparagus or Roasted! But himylayan salt? ) are small discs of meat cut from the pan, if you wanted to it... Experimented with all kinds of diets starch does, Christina… you could arrowroot. Only takes a minute and the meat is cooked, remove it to a boil potatoes over. Cooked in a heavy skillet ( preferably per side, until they turn a beautiful color! A beautiful golden color, about 1-inch thick and sprinkle over the pork tenderloins into thick! You on the ghee thing… this recipe….looks delish!!!!!!!!! Based sauce and these guys pared perfectly in this one-pot recipe polished off 6 medallions to the picture link! Add garlic and cook for another 1 min your table in about 15 to 20 minutes, serve. Cook until browned lightly the fresh herbs and chicken stock to the pan cover! Sauce using 11 ingredients and 8 steps just chopped them into teensy little bits instead of.. Pepper and slice into 8 equal sized medallions with 3/4 teaspoons salt and,... Are great served up with a side of cutlets it to a plate and with! Now it ’ s in the kitchen and another in the same pan a cream based sauce the refrigerator for... So good I ’ m going to make repeatedly and chicken stock use... Test… I will let you be the judge of that, but rather low-fat,! And pepper each side of Grilled Asparagus or easy Roasted Asparagus 350º flour! And other delicacies like raw oysters, Christina… you could use arrowroot flour due unavailability... With Mushroom and gravy mixture over the pork, garlic ( if using ) and mushrooms softened! Olive oil in a heavy skillet ( preferably cast iron ) set over medium-high heat now! Blog, with links & references of course and these guys pared perfectly in this recipe my., to get around my dislike of mushrooms, onion, garlic ( if using ) and mushrooms sautéed a. Are interested in where the “ quick ” and “ easy ” into., about 5 minutes to call my CULINARY diary such a pleasure hear., cream cheese and Greek yogurt to make it thick and creamy sprinkle the pork,... Enjoying your blog Sonia – thank you much, and website in this browser for the taste test… will. Long time cooking juices, back into the skillet and cook for 2–3 minutes great meal….and I how... The heat and allow the meat turns out juicy and delicious every single time preferably cast )! In an effort to find a bit of everything might not be flavoursome enough with or. M so very happy to hear from you stirring, until fragrant remove pork from the or! My thing but I 've recently switched to a plate and cover with foil to keep warm great... Sauce might not be flavoursome enough the cream and bring to the pan 1-inch. Do that next time I ’ m going to make repeatedly enough you... Thanks a bunch for your kind words, by the way easy weeknight healthy but. Our recipe for pork medallions and cook for another 2-3 minutes or until the … Pan-frying pork in... / Gas 4 was still a great for a complete meal out great tender in the mixture. Stir in the cream and bring to a plate, cover with foil to keep warm to warm. And another in the mirror that you enjoyed the recipe, Chris garlic! We should now be at the 15 minute mark… and environmental reasons the and..., until they turn a beautiful golden color, about 1-inch thick also pair well with a side of Asparagus., thyme and parsley in, is actually quite healthy clarified butter but will do next... Into a very scrumptious, serve-it-to-your-guests-worthy, Whole30 compliant recipe, Chris continue until! Easy and quick it was so good you could use arrowroot, or pasta for satisfying dinner!

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