Pork Medallions in Mushroom Sauce

Pork Medallions in Mushroom Sauce Recipe

This dish is a true delight for those who enjoy intense flavors and soft textures. Pork medallions are tender cuts that, combined with a creamy mushroom sauce, offer a complete and comforting culinary experience. Ideal for those looking for a simple yet elegant homemade recipe, perfect for sharing at any time.

Preparation time

Organize your time well for a perfect result with this simple guide:

• Preparation: 15 minutes
• Cooking: 30 minutes
• Total: 45 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the medallions

• 4 pork medallions (approximately 150 g each)
• Salt to taste
• Freshly ground black pepper to taste
• Extra virgin olive oil, enough for searing

For the mushroom sauce

• 250 g fresh mushrooms, sliced
• 1 small onion, finely chopped
• 2 cloves of garlic, crushed and minced
• 100 ml of liquid cooking cream
• 50 ml of white wine dry
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Extra virgin olive oil

If you cannot find liquid cream, you can use whipping cream as a direct substitute; adjust the cooking slightly to prevent the sauce from curdling.

Utensils we will use

• Non-stick or stainless steel pan
• Sharp chef's knife
• Cutting board
• Wooden spoon or spatula
• Bowl for mixing the sauce
• Ladle or large serving spoon
• Serving dish

Preparation

1. Prepare and sear the pork medallions

1. Season with salt and pepper: Season each medallion with salt and pepper to taste. This helps to enhance the natural flavor of the meat from the start.
2. Heat the pan: Place the pan over medium-high heat and add a little olive oil. It is important that it is very hot to sear the medallions and retain their juices.
3. Brown the medallions: Place the medallions in the pan with space between them. Cook on each side until golden brown, approximately 3-4 minutes, avoiding moving them so that an appetizing crust forms.
4. Reserve: Remove the medallions to avoid overcooking them while you prepare the sauce. This pause keeps the meat juicy and tender.

2. Prepare the mushroom sauce

1. Sauté onion and garlic: In the same pan, add a little more oil if necessary. Add the chopped onion and garlic, cooking over medium heat until transparent and fragrant, without burning them.
2. Add mushrooms: Add the sliced mushrooms and cook until they release water and start to brown, this can take about 5-7 minutes.
3. Add white wine: Pour in the dry white wine and let it reduce by half to intensify the flavor without it becoming alcoholic.
4. Incorporate cream and parsley: Lower the heat and add the liquid cream and chopped parsley, mix well and simmer until the sauce thickens, approximately 5 minutes.
5. Adjust seasoning: Season the sauce with salt and pepper to taste, taste it so the balance is perfect.

3. To finish and serve

Place the medallions back into the pan with the sauce, letting them heat together for 2-3 minutes to combine flavors. Serve hot, ideally accompanied by creamy mashed potatoes or white rice that will absorb every drop of sauce.

I want to share these tips with you

• Do not overcook the meat: The medallions can dry out if cooked for too long. Remove them at the first sign that they are firm to the touch but still juicy.
• Use good quality dry white wine: This ensures that the sauce has a delicate and balanced flavor.
• Slice the mushrooms evenly: This way, they cook evenly, avoiding raw or burnt pieces.
• Let the meat rest for a couple of minutes before serving: This way the juices redistribute and the texture improves significantly.
• Taste the sauce before adding salt: Some ingredients already provide saltiness, avoid making it too salty.

Nutritional Information

• Calories: 320 kcal
• Proteins: 28 g
• Fats: 18 g
• Carbohydrates: 8 g
• Fiber: 1.5 g

Values are approximate per serving and may vary depending on ingredient brands and exact quantities used.

5 keys to make it perfect

• Adequate temperature: Ensure the pan is very hot when adding the medallions to achieve optimal searing.
• Season at the right time: Season just before cooking so that the salt does not draw out the juices prematurely.
• Use fresh ingredients: Mushrooms and fresh parsley provide greater aroma and authentic flavor.
• Reduce the wine well: Proper reduction concentrates the flavor without leaving a strong alcoholic taste.
• Don't rush the pork's cooking: Cooking over medium-low heat prevents it from drying out and preserves its juiciness.

When is it ideal to enjoy it?

This dish stands out at dinners where you want to impress with a gourmet touch without complicating things. Perfect for family gatherings or a weekend meal that deserves a special dish without losing relaxation. It is also an excellent accompaniment for celebrations where the goal is to enjoy a warm and comforting dish, making everyone feel welcome and satisfied in the delicious home you create.

Comparison with other pork medallion recipes

3 tricks to improve the dish

• Use a heavy pan: This distributes heat evenly, preventing burnt spots and ensuring even cooking.
• Slice the mushrooms just before using them: This way they maintain their freshness and texture.
• Add a little butter to the sauce: It gives a pleasant shine and enhances creaminess, but without overdoing it so as not to overpower flavors.

How to choose the best pork medallions for this recipe

When looking for medallions, opt for fresh pork loin pieces with a light pink color and no excess fat. The texture should be firm and the size uniform to ensure even cooking. Avoid frozen medallions if possible, as they can lose juiciness when thawed. In trusted supermarkets or butcher shops, such as Chilorio or recognized brands like La Costeña y Don Julio, you will find quality products that will make a difference in your dish.

This video shows the technique for browning and preparing the sauce flawlessly, ideal for those who are learning.

What side dishes pair with pork medallions in sauce?

• Homemade mashed potatoes: Their creamy texture and neutral flavor complement the intensity of the sauce.
• Al dente white rice: Simple option to absorb every drop of sauce and add softness.
• Steamed or sautéed vegetables: Asparagus, carrots, or broccoli to balance the dish with a fresh and crispy texture.
• Simple green salad: Helps cleanse the palate between bites and provides a refreshing contrast.

Variations to add a personal touch

Experiment by changing the type of wine to slightly modify the aroma of the sauce; for example, a dry rosé wine can add a more fruity nuance. You can also add fresh herbs like thyme or rosemary for a different aromatic profile. For a lighter sauce, try incorporating unsweetened natural yogurt at the end of cooking, making sure it doesn't boil to preserve its texture.

Culinary glossary

• Medallions: Round, thick cuts of meat, usually from the loin, ideal for quick cooking.
• Liquid cream: Cream with high fat content used to give a creamy texture to sauces.
• Sear: Quickly cook the surface of meat over high heat to trap juices and create a crust.
• Reduce: Cook a liquid at a low temperature to evaporate some of the water and concentrate flavors.
• Sliced: Cut into thin and regular slices, especially useful for vegetables and mushrooms.

Pork Medallions in Mushroom Sauce

Pork Medallions in Mushroom Sauce: creamy and very smooth step-by-step recipe. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: medallions, pork, sauce, mushrooms, Mexican, salads, recipe, easy, homemade

Recipe Yield: 4 servings

Calories: 250 kcal

Preparation Time: PT20M

Cooking Time: PT20M

Total Time: PT45M

Recipe Ingredients:

• 4 pork loin medallions
• Seasoned with salt and pepper: salt and pepper to taste
• 1 tablespoon olive oil (15 ml)
• 2 sliced shallots
• 2 sliced portobello mushrooms
• 2 chopped rosemary sprigs
• 1 shot of cognac (or brandy)
• 1/4 cup La Sierra chicken broth
• 1 tablespoon Doña María whole grain mustard
• 2. 2/3 cup Valle Verde heavy cream
• 3. Sear: process of browning meat at high temperature to seal in juices and obtain a crispy crust, essential for maintaining internal juiciness.
• 4. Reduce: evaporate part of the liquid during cooking to concentrate flavors and thicken the sauce.
• 5. Season with salt and pepper: apply salt and pepper in controlled amounts to season meat and other ingredients.
• 6. Deglaze: add liquid, such as wine or broth, to a hot pan after searing meat to extract caramelized flavors from the bottom.
• 7. Drain: remove excess water or liquid from ingredients, such as when preparing mushrooms, to prevent the sauce from becoming watery.

Recipe Instructions:

Preparation: :

Preparation: 20 minutes

Cooking: :

Cooking: 25 minutes

Total: :

Total: 45 minutes

Servings: :

Servings: 4-6 units

Difficulty: :

Difficulty: Easy

8. Season and sear the meat: :

Season and sear the meat: Season the medallions with salt and pepper, let rest for five minutes to absorb the flavors. In a hot pan with a tablespoon of olive oil, sear the medallions for two minutes on each side until uniformly golden. Remove and set aside.

Prepare the sauce base: :

Prepare the sauce base: In the same pan, add the shallots and sauté over medium heat for three minutes. Incorporate the mushrooms and rosemary, cook five more minutes, stirring constantly to prevent them from burning. The key is to cook over medium heat to enhance the flavors without burning the ingredients.

9. Deglaze with cognac and create the sauce: :

Deglaze with cognac and create the sauce: When the mushrooms have released their liquid, add the cognac and scrape the bottom of the pan with a wooden spoon to incorporate all the flavors. Add the chicken broth and grain mustard, letting the mixture reduce for a few minutes. Stir in the heavy cream, mix well, and return the medallions to the pan. Cook over low heat for ten minutes, ensuring the meat remains juicy and the sauce creamy. You will see that the contrast between the meat and the sauce enhances the dish.

Step 1 :

Use good fresh rosemary and seasonal portobello mushrooms to enhance natural flavors and get a more aromatic result.

Step 2 :

For an additional touch, you can include a pinch of Maggi or Jumex Seasoning in the sauce, accentuating the depth of flavor.

Step 3 :

Always sear the meat at high temperature so that it is golden brown on the outside and juicy on the inside. This helps to seal in the juices and maintain moisture.

Step 4 :

For a thicker sauce, allow the mixture to reduce a few more minutes, without burning. The cream should acquire a creamy and enveloping texture.

Step 5 :

Serve accompanied by white rice, mashed potatoes, or steamed vegetables. For more elegant presentations, decorate with a few fresh rosemary leaves.

10. Do not overcrowd the pan: :

Do not overcrowd the pan: cook in batches if necessary, to ensure a proper sear and not submerge the meat excessively.

Use fresh ingredients: :

Use fresh ingredients: especially in the portobello mushrooms and Valle Verde cream, to enhance flavor and texture.

11. Attention to sauce cooking: :

Attention to the cooking of the sauce: reduce slowly to obtain a creamy texture without burning the seasonings.

12. Prevent ingredients from drying out: :

Prevent ingredients from drying out: do not overcook the meat after searing, so that it remains juicy and tender.

13. Control the temperature::

Control the temperature: cooking at a low or medium temperature allows the meat to absorb the flavors and the sauce to acquire the perfect texture.

Editor's Rating:
4.9