↞ recipe box start page
Category: Pork
Prep Time: Cook Time: Total Time:
2 to 3 pork tenderloins
Salt and ground black pepper
3 tbsp olive oil
3 tbsp butter, divided
2 shallots, mined
12 oz fresh mushrooms, sliced
1 tbsp flour
1/2 cup red wine
1 cup chicken broth
3 tbsp heavy cream
1/4 cup fresh parsley, minced
Trim pork tenderloins of any silver-skin and any excess fat. Cut tenderloins into 2 inch thick slices. Press medallions with palm of hand to flatten slightly. Season both sides with salt and pepper.
In large skillet, heat oil and 1 tbsp butter over medium-high heat. In batches, sear meat on both sides. Remove and set aside. Add remaining 2 tbsp butter and a pinch of salt to skillet. Add mushrooms and saute until tender and liquid evaporates. Add 1/2 tsp salt and sprinkle with flour. Stir over heat until bubbly.
Add wine and cook until almost evaporated. Add broth. Cook over medium heat for 3 to 5 minutes. Stir in cream and parsley. Return pork to skillet. Cook 4 to 6 minutes or until pork is cooked through. Arrange on serving platter and spoon sauce over.
view more member recipes
PORK MEDALLIONS IN MUSHROOM WINE SAUCE
view my recipes
print
save
Category: Pork
Prep Time: Cook Time: Total Time:
2 to 3 pork tenderloins
Salt and ground black pepper
3 tbsp olive oil
3 tbsp butter, divided
2 shallots, mined
12 oz fresh mushrooms, sliced
1 tbsp flour
1/2 cup red wine
1 cup chicken broth
3 tbsp heavy cream
1/4 cup fresh parsley, minced
Trim pork tenderloins of any silver-skin and any excess fat. Cut tenderloins into 2 inch thick slices. Press medallions with palm of hand to flatten slightly. Season both sides with salt and pepper.
In large skillet, heat oil and 1 tbsp butter over medium-high heat. In batches, sear meat on both sides. Remove and set aside. Add remaining 2 tbsp butter and a pinch of salt to skillet. Add mushrooms and saute until tender and liquid evaporates. Add 1/2 tsp salt and sprinkle with flour. Stir over heat until bubbly.
Add wine and cook until almost evaporated. Add broth. Cook over medium heat for 3 to 5 minutes. Stir in cream and parsley. Return pork to skillet. Cook 4 to 6 minutes or until pork is cooked through. Arrange on serving platter and spoon sauce over.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pork Medallions With Fig & Port Wine Sauce
by ICOOK2
Ingredients: 16 small dried Mission figs, stemmed 1 cup tawny port, (see Note) 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided 1 cup onion, thinly sliced 1 cup reduced-sodium c
by ICOOK2
Ingredients: 16 small dried Mission figs, stemmed 1 cup tawny port, (see Note) 2 teaspoons extra-virgin olive oil, plus 1 tablespoon, divided 1 cup onion, thinly sliced 1 cup reduced-sodium c
Medallions Of Pork With Mushrooms In Wine Sauce
by sgre52160
1 1/4 lbs pork tenderloin 2 tsp olive oil 2 tbsp butter, divided use 1/4 tsp salt Freshly ground black pepper 2 tbsp minced shallots 1/2 lb mushrooms, thinly sliced 1/3 cup Madeira or dry sherr
by sgre52160
1 1/4 lbs pork tenderloin 2 tsp olive oil 2 tbsp butter, divided use 1/4 tsp salt Freshly ground black pepper 2 tbsp minced shallots 1/2 lb mushrooms, thinly sliced 1/3 cup Madeira or dry sherr
Pork Medallions In Mushroom Marsala Sauce
by sgre52160
2 (1 lb) pork tenderloins, cut into 1/2-inch thick medallions kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 medium shallots,
by sgre52160
2 (1 lb) pork tenderloins, cut into 1/2-inch thick medallions kosher salt and freshly ground black pepper 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 2 medium shallots,
Pork Medallions In Mushroom-brandy Sauce
by sgre52160
1 to 1 1/2 lb pork tenderloin 2 tbsp butter (divided use) 1 shallot, minced 1/3 cup brandy (divided use) 1 pkg au jus mix 1 cup water 2 tbsp Dijon mustard 1 tbsp olive oil 8 oz
by sgre52160
1 to 1 1/2 lb pork tenderloin 2 tbsp butter (divided use) 1 shallot, minced 1/3 cup brandy (divided use) 1 pkg au jus mix 1 cup water 2 tbsp Dijon mustard 1 tbsp olive oil 8 oz
Seared Pork Medallions With Marsala-mushroom Sauce
by sgre52160
1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-1/2-inch rounds (about 8) Kosher salt and freshly ground black pepper 1/2 cup unbleached all-purpose flo
by sgre52160
1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-1/2-inch rounds (about 8) Kosher salt and freshly ground black pepper 1/2 cup unbleached all-purpose flo
view more member recipes
related CDKitchen recipes
Mushroom Pork Tenderloin
Pork Piccata
Pork Medallions With Fig And Port Wine Sauce
Pork With Arugula, Prosciutto And Tomatoes
Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce
Pork Tenderloin with Apples
Pork Chops In Cream Of Mushroom Soup
Grilled Rum And Coke Cured Pork Tenderloin
Pork Chops And Rice
Peach Pork Tenderloin