. Add mushrooms, garlic, and thyme. Home » Mains » Pork Tenderloin Medallions in Brandy and Apple Cream Sauce. I liked the dish and served it over chickpea rice Heat a large skillet over medium-high heat. Then a pan sauce is made combining apples, cream, and Calvados, a French apple brandy. Add the garlic and cook for another 1 min. Transfer the medallions to each of 4 plates and spoon some of the sauce and prunes over each portion. I served it with herbed wild rice and a side salad. Turn the heat down to low, add the shallot to the same pan and cook, stirring often, for 5 minutes … Continue until they are all cooked. Wash and trim pork tenderloins. Was not impressed :(. Re heat until the sauce bubbles and thickens slightly. Venison Ragout. Perfectly cooked pork medallions glazed in bourbon sauce and finished with creamy mustard sauce. It will be one of my go-to recipes. 2 Tablespoons olive oil; 8 pork … Stir in cream and mustard. Add meat; cook 2 min. Place flour in a large shallow dish. Did not have enough fresh thyme so used equal parts parsley, sage. Made with dry white wine, juice of a fresh lemon, garlic and thyme, these pork … I recommend serving the sauce on the bottom of the plate and putting the pork medallions on top of the sauce… Can’t wait to make for company. Boil, stirring, for about 2 minutes. For the most tender results remove the silver skin (instructions below) and cut the tenderloin into evenly thick slices. Arrange pork medallions on a serving platter and spoon mushroom sauce over all. 1 pound pork tenderloin, cut into 1-inch slices 1/4 cup all-purpose flour 2 Add garlic; cook 1 minute longer. You can make it with chicken, beef, tofu or even beans! You do this by slipping a boning knife or paring knife just underneath the skin enough so you can grab onto a piece with your fingers. Fried Chicken with Lemon sauce. Whisk in the mustard and any juices from the pork plate. Add the mushrooms to the cream mixture and cook for 1 minute longer. This site uses Akismet to reduce spam. Added capers because I like them in mustard cream. In the same skillet, saute mushrooms and onions in remaining butter until tender. So glad you enjoyed it. Add the white wine and mustard. Add the pork and let come to a boil again. Fresh parsley - I'm not a fan of dried parsley for this kind of dish. Outstanding and company pleasing recipe that I will make again. Add cream and stir. Set aside to a warm place. If you don't have any just omit it. This easy pork tenderloin recipe is perfect for beginner cooking to make an impressive dish with such a delicious combination of flavors. Instructions Slice the pork tenderloin into 1-inch medallions and lightly sprinkle each side with salt and pepper. Flatten slightly with the palm of your hand. Avocado oil - or any oil that can stand high heat, White onion - You can also use yellow, Spanish or Vidallia. Add oil to pan; swirl to coat. Thanks for the recipe. It is a piece of connective tissue that runs about half the length of the tenderloin on one side. Add mushrooms, garlic and thyme. Slice pork loin in medallions and serve topped with the creamy mushroom marsala sauce. Add a splash more of oil if needed. Lift out and keep hot. Boil rapidly, scraping up browned bits, until reduced to 1 Tbsp., about 2 minutes. Bring to a boil; cook until liquid is reduced by half, about 8 minutes. Add sliced onions. Stir tomatoes into sauce mixture; add pork and heat through. Remove to a plate and set aside. Prepare the mushrooms, onion, garlic, thyme and parsley. Lower heat to medium-low. Stir in the broth, peppercorns and thyme. Your email address will not be published. Hello and welcome to My Pocket Kitchen! Add a few pork medallions to the hot pan and fry for 2 – 3 minutes each side. Sear the medallions until nicely browned, this develops a deep, savory caramelized flavor that will later make the blue cheese sauce … Heat oil in a large skillet to medium-high. Braised Red Cabbage With Onions And Apple ». Pork Medallions in a Creamy Caramelized Onion & Mushroom Sauce Add pork back to pan with any accumulated juices. Served it over spinach for me, and rice for my boys!! … Pork Medallions in Lemon Wine Sauce Recipe - Easy dinner meal for the family. Pork Medallions with Calvados Cream Sauce. Another delicious treat. Half and half. Happy to hear you enjoyed it with the chicken! Pork Medallions with Herbed Cream Sauce. Mushrooms and pork are a perfect match and come together beautifully in this easy cream sauce. Stir and continue cooking until mushrooms are soft. Hope you have fun! Turn heat up slightly and let simmer for 2-3 minutes to reduce slightly. Pork Tenderloin Medallions in Brandy and Apple Cream Sauce. Season with salt and pepper to taste. I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. A perfect quick and easy weeknight dinner. Another autumnal favourite is pork loin steaks cooked with apples and cider with a bit of cream … I agree. Drain linguine. Thank you for sharing it with us! On a large plate or use zip lock bag (easier to toss out) mix flour, garlic powder, onion powder, paprika and salt/pepper. We serve it for special occasions, on holidays or on Sundays for lunch. Cover the pan and let it continue to cook for 10 – 12 minute or until the pork is cooked through. Stir and cook for 5-7 minutes or until mushrooms are soft. Gently flatten pork slices using the palm of your hand. Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Greek yogurt and 5oz. Pan seared thick-sliced pork tenderloin medallions simmer in a buttery mushroom marsala sauce … Turn up the heat to bring to a boil and let simmer for a couple minutes to reduce slightly. Before cutting the pork into medallions you want to remove the silver skin. Made it Sunday- leftovers! Ingredients. Here you will find easy, step by step recipes that are elegant enough for guests, but also work for any night of the week. Always cook chicken to 165 degrees F. and beef to 145 degrees F for medium. 450 g/1 lb each. While holding the skin in one hand slice away from you with the blade angled slightly upward slicing just underneath the skin until it is all removed. Saute until onion is soft and mushrooms are lightly browned. Reduce heat; simmer, uncovered, for 8-10 minutes or until a thermometer reads 160°, turning pork … Mushrooms - Any kind or combination works here. Servings 4. It's always good practice to prepare and measure out all your ingredients before you start cooking. There are dozens of various flavours that compliment that cut of pork and today I am sharing the recipe for pork loin steaks in a creamy mushroom sauce. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Easy to make except for getting the thyme off the stems. I made this Andrea....it is a fabulous recipe, worthy of my printing and filing it in my recipe binder! Cook til sherry is almost evaporated, 2 minutes. Add the half and half and … What is chick pea rice ? Home » Pork medallions in creamy mushroom sauce. Set aside and keep warm. Cook linguine according to package directions. My husband deemed this recipe "company worthy". Prepare a rimmed baking sheet with tinfoil and set aside. Next sear the pork in a hot skillet until nicely browned. That's how dishes like this are born. Disclosure: This post may contain affiliate links.I receive a small … Pork Medallions in Mushroom Marsala Sauce that I first shared over at The Weary Chef may sound fancy, but this dish is actually very simple to prepare. About 5 minutes. Heavy cream - 35%, whipping, or 18% all work. Reserve on a plate until they are ready to go back in the pan. What is silver skin you ask? Lamb Cutlets in Phyllo. Add the cream and stir. Learn how your comment data is processed. I love the depth of the sauce. We all agree this will be a repeat dish. Pork medallions in creamy mushroom sauce • My Pocket Kitchen Taste of Home is America's #1 cooking magazine. But didn’t realize how thick I should make the medallions- guess I should have read more carefully but the pork (organic) was tender and delicious. You can also serve the … Season with salt and pepper. This is easy enough for a weeknight meal, but worth saving for a special occasion. So happy you enjoyed it! Warm a large... Use a metal spatula to get underneath each one and flip them … Where do you buy that? Husband wants me to make it again! Read More…, Copyright © 2021 My Pocket Kitchen on the Brunch Pro Theme. Tips & Tricks for cooking pork medallions. When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side … Family loved it. In the same pan you used to sear the meat, lower the temperature to medium low. Roasted Venison with Bread Sauce. Yes absolutely! Excellent. Add the cream and mustard, stirring. How to make Pork Tenderloin Medallions in a Creamy Mustard Sauce Preheat oven to 250 degrees. Add stock (with cornstarch mixed in), mustard and cream. Stir through the flour and cook … I made the pork medallions with mushrooms today. Cooking times will vary for the chicken and beef depending on the cut and size. October 5, 2017 By justalittlebitofbacon 6 Comments. Chickpea "rice" is a chickpea pasta that's made into small shapes to resemble rice. Stirring occasionally. Delicious Boneless Pork Chops in Creamy Garlic & Herb Wine Sauce One Skillet dish is easy to prepare and ready in less than 30 minutes! I made this dish the other night for dinner and it was sooooo good. And so quick to prepare and get on the table. I used a little older brandy (like in my mother’s liquor cabinet for who knows how long) so thinking maybe a fresher brandy would taste better. Meanwhile, flatten pork slices to 1/4-in. Do not coat the pork in the sauce because you want to be able to serve it with the crust shown. pork tenderloins, approx. Add the rosemary, red pepper flakes, chicken broth, heavy cream and prunes and simmer until reduced by one third and slightly thickened. Dredge Pork medallions in seasoned flour and sear them in light olive oil on Medium-High heat until golden brown. Add pork, a few pieces at a time, and turn to coat. Add a splash more of oil if necessary. Let simmer for approximately 5 minutes, until pork is just slightly pink inside or a meat thermometer reads 145 degrees F. Loved this recipe! Notify me of follow-up comments by email. thickness. Your email address will not be published. I wish I could say I screwed something up with this recipe that caused it to not turn out as everyone says, but that just wasn't the case. Remove the pan from the heat and de–glaze the pan with the white wine. Bring to a boil and let simmer for approximately 5 minutes, until pork reads 145 degrees F on a meat thermometer or is just slightly pink in the center. I used 10 percent cream and added some sour cream right at the end. Reduce the heat to low, then sprinkle with the flour and stir to combine. I will make this again. Add sherry, dried thyme and salt and pepper. Add white wine and Dijon mustard. Remove the silver skin from the pork tenderloin with a sharp knife. Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper. Pork loin medallions cooked with a light herby cream sauce. Store leftovers in the fridge for 3 days. Hubs and I loved this. —Judy Armstrong, Prairieville, Louisiana, Pork Medallions with Brandy Cream Sauce Recipe photo by Taste of Home. Buck with Green Peppercorn Sauce. 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. This post may contain affiliate links. Instead of heavy cream, I used 7oz. Rabbit in Lemon Flavored Raisin Sauce. Serve with linguine and sprinkle with cheese. It is silver-ish in colour. Cook, stirring, for 3-4 minutes or until starting to soften. Pork tenderloin is a delicious, inexpensive cut of meat that is very versatile and this recipe is so quick and easy you can even make it on a weeknight! Published October 23, 2015 / Updated February 9, 2020 / 2 Comments. Season the creamy mushroom marsala sauce with salt and pepper to taste. Dry white wine - Can substitute chicken stock and a splash of white wine or sherry vinegar. Mushroom and Blue Cheese Salad. (And your cooking show was sooo fun.). Bring to a boil over medium heat; cook for 8-10 minutes or until liquid is reduced to about 1 cup. … Required fields are marked *. Reduce heat to medium, add a tablespoon of butter and light olive oil. In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Slice into 1.5 - 2 inch disks. Lion’s Head Slew. How to Make Vanilla Cupcakes from Scratch, Do Not Sell My Personal Information – CA Residents, 1 pound pork tenderloin, cut into 1-inch slices, 1-3/4 cups sliced baby portobello mushrooms. Add the pork. Then slice into approximately 2 inch medallions, flatten with the palm of your hand and season with salt and pepper. Fresh thyme - Can substitute half the amount of dry, or to taste. I get so inspired to cook when the weather starts to get cooler. In this recipe medallions of pork tenderloin are quickly sautéed. Quick and easily prepared over the stove top in a one-pot skillet within minutes! Pour off fat from skillet, increase heat to high and add wine. . Wouldn’t change a thing. I made this using chicken - mouthwateringly delicious! Capers are a great addition! These Pork Medallions in Creamy Mushroom sauce screams cold weather cooking! Stirring occasionally. If cooking more then one tenderloin you will have to do this in two batches. Thank you. I'm Andrea, a semi-retired Pastry Chef and avid home cook. We like this dish with steamed, buttered cabbage. A keeper for sure. Stir in the cream and mustard; bring to a boil. Return pork to the pan and bring to a boil. Cayenne lends a bit of heat to its rich, creamy sauce. Topped with a creamy wine sauce, these tender pork medallions are restaurant-quality fare that can be ready in under half an hour. 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