Pork Medallions with Creamy Mushroom and Port Sauce - Easy Step-by-Step Recipe Tutorial

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

port wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: grape juice

Grape juice provides sweetness without alcohol

pork tenderloin

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken breast is leaner and often less expensive than pork tenderloin

Cut mushrooms into thin slices about half a millimeter thick.

Heat butter in a pan over medium to high heat.

Add mushrooms to the pan and pan-fry until they release water and turn golden brown, about 5-7 minutes.

Remove mushrooms from the pan and set aside.

Cut pork fillet into medallions about 2 inches (5 cm) thick.

Season pork medallions with a mix of salt and pepper.

Roll pork medallions in flour and tap off excess flour.

Heat a mixture of butter and oil in a pan over medium-high heat.

Add pork medallions to the pan and cook for 3 minutes on each side until browned.

Reserve cooked pork medallions in a preheated oven at 150°C (about 250°F).

In the same pan, add port wine and reduce slightly.

Add heavy cream to the port and stir to combine.

Add chicken stock to the sauce and reduce until thickened.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Filter the sauce to remove any bits and add the reserved mushrooms back into the sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens