Pork Medallions in Creamy Mushroom Sauce
This pork medallions in creamy mushroom sauce recipe is easy to whip up on any weeknight but elegant enough to entertain guests. Serve over pasta or mashed potatoes.
Ingredients
- 2-3 Pounds Pork tenderloin, cut into medallions and smashed flat
- 1 8 ounce Package Cremini mushrooms, sliced You could use whatever mushrooms you like
- 1 Shallot, sliced thin
- 1 large Clove of garlic, minced
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- ½ teaspoon Smoked paprika
- ½ cup Flour
- 5 tablespoons Butter
- 2 tablespoons Olive oil, or as needed
- ½ teaspoon Dried thyme leaves
- 1 cup Chicken broth
- ½ cup Heavy cream
- ½ cup Dry white wine such as Pinot Grigio, Chardonnay, or Sauvignon Blanc
- 1 teaspoon Dijon mustard
Instructions
- Cut the pork into 2-inch chunks and then smash them into an even thickness with the palm of your hand or a meat mallet. Season both sides with salt, pepper, garlic powder, and smoked paprika.(Approximately 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, ½ teaspoon smoked paprika)
- Put ½ cup (or as needed) of flour onto a plate and dredge each piece of pork in the flour until evenly coated. Shake off excess and then set aside.
- Heat 2 tablespoon of butter and 2 tablespoon of olive oil in a heavy-bottomed pan over medium-high heat. Once hot, add the seasoned pork medallions and brown on both sides, 2-3 minutes per side. Sear in a single layer which means you will have to do this in batches. If you over-crowd the pan, your meat will not brown properly. Add additional olive oil as needed. Once all of your meat has browned, set aside.
- Add 1 tablespoon of butter and 1 tablespoon of olive oil to the same pan. Once melted, add your sliced mushrooms and cook for about 3 minutes or until golden brown. As the mushrooms release their juices, be sure to scrape all of the browned bits from cooking your pork up from the bottom of the pan. Next, add your sliced shallots and cook for another 2-3 minutes. Once your mushrooms are golden and the shallots have softened, add the garlic and cook for another minute or so. (8 oz sliced mushrooms, 1 sliced shallot, 1 clove of garlic minced)
- Now add the remaining 2 tablespoon of butter and 2 tablespoon of the reserved flour to the sauteed vegetables and cook for 1-2 minutes. Add the white wine and simmer for about 2 minutes. Reduce the heat to low and then add the chicken broth, heavy cream, dried thyme, and Dijon mustard. Simmer until the sauce is thick and bubbly and all of the flavors have melded. Taste for seasoning, and then add salt and pepper to taste. (½ cup white wine, 1 cup chicken broth, ½ cup heavy cream, ½ teaspoon dried thyme, 1 teaspoon Dijon mustard)
- Once it's seasoned to your liking, add the pork medallions back into the sauce along with any accumulated juices. Simmer until the pork is warmed through, about another 3-5 minutes.
- Serve immediately over pasta or mashed potatoes.
Notes
Cooking For Two:
This recipe is so easy to scale down for two. Pork tenderloins usually come two to a package. Freeze one and cut the other one in half. Use half for this recipe. Slice the other half into strips and use them (along with the remaining mushrooms) to make my Pappadeaux Cajun Pasta later in the week.
The recipe can be found above in the blog post.
Simply cut all of the ingredients in half and follow the instructions above.