Mushroom Pork Medallions Recipes

PORK MEDALLIONS IN MUSHROOM GRAVY

Steps:

• Prep pork: Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to a about 1/2-inch even thickness. Whisk the flour and all pork seasoning together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
• Cook pork: Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add HALF of the pork medallions in a single layer and cook for approximately 3 minutes per side. Pork is cooked through when internal temperature registers at 145˚F. Cooking time will also depend on the thickness of the medallions. Transfer pork to a plate, tent with foil and repeat with remaining pork.
• Caramelize mushrooms: Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temperature to medium-high and add half of the mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
• Gravy: To the now empty skillet, melt 2 tablespoons butter. Add shallot and sauté over medium-high heat for 2-3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, Dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
• Assemble: Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley if desired. Serve over mashed potatoes (recommended), rice or pasta.

PORK MEDALLIONS WITH MUSHROOMS

Steps:

• Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
• In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
• Transfer to a plate.
• Drain off any fat from the pan.
• Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
• Add the chicken broth and bring to a boil; boil for 2 minutes.
• Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
• Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
• Sprinkle with the green onions.

MUSHROOM PORK MEDALLIONS

Steps:

• Cut pork crosswise into 12 slices; pound to 1/4-inch thickness.
• Dust pork slices lightly with flour.
• Beat egg and water together.
• Dip pork into egg mixture, then into bread crumbs.
• Sauté pork in oil, a few pieces at a time, until golden brown and cooked, about 3 minutes per side.
• Remove pork from the skillet; keep warm.
• In same skillet sauté mushrooms in butter.
• Stir in the 2 tbls flour; cook until flour is very lightly browned.
• Gradually stir in broth, wine, thyme and pepper.
• Bring to a boil; simmer 1 minute.
• Add milk; simmer until thickened, stirring occasionally.
• Spoon mushroom sauce over pork.
• Serve with couscous or rice.

PEPPERED PORK MEDALLIONS IN TANGY MUSHROOM SAUCE

Steps:

• Cut pork into four 4-oz pieces. Between sheets of plastic wrap or waxed paper, flatten pork pieces with meat mallet to 4x3 1/2 inches in diameter, less than 1/2 inch thick.
• Sprinkle both sides of pork medallions with mixed-pepper seasoning and salt; press in seasonings. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork; cook about 5 minutes, turning once, until browned.
• Meanwhile, in small bowl, mix broth and flour until smooth. Add broth mixture and remaining ingredients to skillet. Heat to boiling; reduce heat. Cover and cook 8 to 10 minutes, stirring occasionally, until pork is no longer pink in center and mushrooms are tender.

PORK MEDALLIONS

Steps:

• Slice tenderloin into 1/2-in.-thick medallions. In a skillet, brown pork in oil for about 2 minutes on each side. Remove from skillet and set aside. , In same skillet melt butter. Add the onion, mushrooms and garlic; saute for 1 minute. Stir in flour until blended. Gradually stir in the broth, rosemary, savory, salt and pepper. Bring to a boil; cook and stir for 1 minute or until thickened., Lay pork medallions over mixture. Reduce heat; cover and simmer for 15 minutes or until meat juices run clear. Garnish with parsley if desired.

PORK LOIN MEDALLIONS WITH BALSAMIC VINEGAR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Cut pork loin into even, 1/2-inch medallions.
• Sear pork medallions in a skillet over medium-high heat until golden brown, about 2 minutes per side. Place medallions onto the prepared baking sheet.
• Mix garlic, salt, Dijon mustard, sugar, and pepper together in a bowl. Whisk in balsamic vinegar and olive oil slowly. Drizzle mixture over each medallion.
• Bake medallions in the preheated oven until slightly pink in the centers, about 20 minutes.

PORK MEDALLIONS

Steps:

• Heat the oil in a large non-stick frying pan and fry the pork on each side for 2-3 mins until golden brown. Set aside on a plate.
• Melt the butter in the pan and, when foaming, fry the shallots and mushrooms over a medium heat for 10 mins. Add the garlic and cook for another 1 min. Stir through the flour and cook for another 2 mins. Whisk through the madeira and boil for 2 mins. Gradually stir through the stock until the sauce is lump free. Add the thyme and mustard and season to taste.
• Return the pork to the pan and simmer uncovered for 5-7 mins or until the pork is cooked through. Stir through the cream and heat again until simmering. Serve with creamy mashed potatoes and wilted greens.

PEPPERED PORK WITH MUSHROOM SAUCE

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Brown pork on both sides. Remove from pan., In same pan, heat remaining oil over medium-high heat. Add mushrooms and onion; cook and stir until tender, 4-5 minutes. , In a small bowl, mix flour and broth until smooth. Stir into mushroom mixture. Bring to a boil; cook and stir until sauce is thickened. Return pork to pan. Cook until a thermometer inserted in pork reads 145°.