That was 8 minutes, plus the 2 minutes that it took to slice the meat, so we’re now at 10 minutes. 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. Heat 1 tablespoon of the oil in a … Nothing will do exactly what starch does, Christina… you could use arrowroot, or potato starch, if you had that on hand! P.S. Remove pork from the pan and cover to keep warm. In an effort to find my own healthy balance, I experimented with all kinds of diets. Can be served over rice or noodles, if desired. Turn up the heat to bring to a boil and let simmer for a couple minutes to reduce slightly. The sauce was so tasty. 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. Pour mushroom and gravy mixture over the pork. Steamed rice or egg noodles would be great options, too! 150g button mushrooms, sliced thinly. The pork medallions cook until browned outside and just tender in the inside and the creamy sauce is packed with mushroom and garlic flavors. Pork medallions with mushroom sauce. Slice into 1.5 - 2 inch disks. Get our free cookbook when you sign up for our newsletter. 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. Anyway, to get around my dislike of mushrooms, I just chopped them into teensy little bits instead of slices. My first time with cooking the former and my best effort so far with the latter. That would take too much time! Flatten slightly with the palm of your hand. Ghee is no longer exotic. What is silver skin you ask? I do hope it reheats okay, though. Let’s see… how long did that take? 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! 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. Before cutting the pork into medallions you want to remove the silver skin. Made this for supper tonight and it was so good. Bring to the boil and continue cooking until the sauce thickens, about 1 minute. I am loving your website! Thank you for sharing it with us! Cut into 3/4-inch slices and set aside. Sprinkle the pork tenderloin with the salt and pepper and slice into 8 equal sized medallions. And so quick to prepare and get on the table. Mushrooms and pork are a perfect match and come together beautifully in this easy cream sauce. If you are interested in where the “twat” is try going and looking in the mirror. Fantastic. 24.3 g It should reheat just fine, Kimberly, although fresh is always better! Boil, stirring, for about 2 minutes. Thank you so much Susan. Season to taste with salt and freshly ground pepper. You could even use … My husband got caught in traffic, so now it’s in the refrigerator. Hope you have fun! Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. HA! For realz, you can expect this beauty to be on your table in about 15 to 20 minutes, tops! I get so inspired to cook when the weather starts to get cooler. Was still a great meal….and I loved how easy and quick it was to make. Thank you! Let simmer for approximately 5 minutes, until pork is just slightly pink inside or a meat thermometer reads 145 degrees F. Where do you buy that? Melt a generous amount of ghee in a heavy skillet (preferably. Remove pork from the pan and cover to keep warm. 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. 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. Cauliflower mash would be grand! What do you mean I didn’t say how much stock to use, Mark? Sprinkle with salt and pepper and remove to a warm plate; keep warm. NOTHING pretentious about this nice straightforward recipe and charming directions. If my calculations are correct, we should now be at the 15 minute mark…. , Can you use something else besides tapioca starch… Maybe coconut flour ? I made the pork medallions with mushrooms today. Healthy Mashed Potatoes - the best side dish for family dinners, entertaining, or holiday meals, 12 ounces (350g) baby portobello mushrooms, sliced. Pour mushroom and gravy mixture over the pork. Your email address will not be published. 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. https://www.tasteofhome.com/recipes/pork-tenderloin-with-mushrooms Mushrooms - Any kind or combination works here. Pork Tenderloin Medallions in Mushroom Sauce are great served up with a side of Grilled Asparagus or Easy Roasted Asparagus. I liked the dish and served it over chickpea rice Stir and cook for 5-7 minutes or until mushrooms are soft. Served with braised Belgian endive and dauphinois potatoes. When the meat is cooked, remove it to a plate to collect the juices. Remove to a plate and set aside. Simmer over medium heat until hot. Stir in the cream and mustard; bring to a boil. It’s always such a pleasure to hear from you! When I saw this dish, I was worried that the sauce might not be flavoursome enough. Your email address will not be published. Sorry, you did indeed say how much stock to add. Otherwise, I pretty much followed the recipe. That's how dishes like this are born. Add pork back to pan with any accumulated juices. Yum! 2 cloves garlic, crushed. Next sear the pork in a hot skillet until nicely browned. You can make it with chicken, beef, tofu or even beans! Add sliced onions. About 5 minutes. Sprinkle with rosemary leaves, if desired. Kill the heat and allow the meat to sit in the sauce for about 5 minutes. Oh yum!!!! Return the pork to the pan with any juices. 600g pork loin medallions. Kill the heat and allow the meat to sit in the sauce for about 5 minutes, then serve. I always use corn starch to thicken sauces. Add a splash more of oil if necessary. (Thickened with cornstarch and double cream). Another delicious treat. Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork; about 45 minutes. Simmer, uncovered, for about 3 minutes or until reduced by about one-third. So was that quick and easy enough for you? Sour cream provides plenty of moisture and richness, serving as the ideal flavor for sliced fresh mushrooms. Serve these Pork Tenderloin Medallions with mashed or baked potatoes, over rice, or pasta for satisfying family dinner. Hi, I’m going to try this dish – what would you suggest it’s best served with please? 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. Really impressive when entertaining. In the same pan you used to sear the meat, lower the temperature to medium low. If you don't have any just omit it. Subscribe to receive new posts via email. Home » Pork medallions in creamy mushroom sauce. I truly appreciate them. 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. Dry white wine - Can substitute chicken stock and a splash of white wine or sherry vinegar. I actually don’t like mushrooms, but I’m pretty sure that’s just a textural thing because I like mushroom-flavoured things. 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. Add mushrooms, garlic and thyme. I too used arrowroot flour due to unavailability of tapioca starch, and loved it all the same. Prepare the mushrooms, onion, garlic, thyme and parsley. Store leftovers in the fridge for 3 days. Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. 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. 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! How to Make Pork Tenderloin Medallions in Mushroom Sauce Cut the pork tenderloins into 2″ thick medallions and season both sides with salt and pepper. I’ll certainly have this again. Easy, quick and delicious dinner that is also elegant and beautiful for a special occasion.