PORK TENDERLOIN WITH MUSHROOM CREAM SAUCE
This delicious one-pot Pork Tenderloin with Mushroom Cream Sauce is packed with flavor. But it's so simple it can be on the table in half an hour, making it perfect for a busy midweek family meal. If you're looking for a change from the usual chicken or pasta - read on!
Provided by Joanna
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Cut the pork into one inch medallions. Flatten each in your palm and season well with sea salt and pepper.
- In a medium skillet, cook the medallions over a medium high heat for around 3 minutes on each side. Remove from the pan while you make the sauce. Cover to keep warm.
- Stir the sliced shallots into the same skillet. Scrape up all the bits from the pork and cook over a medium low heat for around 5 minutes - until soft.
- Add the sliced mushrooms and cook for another 5 minutes. Then stir in the crushed garlic.
- Add the marsala to the pan and turn up the heat. Let it bubble for a minute or two.
- Add the mustard and the stock. bring the sauce to a simmer, letting the flavours come together for 5 minutes.
- Season again to taste and finish by stirring in the cream. Add the pork back to the pan for two minutes to re-heat.
- Serve and garnish with chopped parsley (optional).
Nutrition Facts : Calories 406 kcal, Carbohydrate 10 g, Protein 51 g, Fat 15 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 170 mg, Sodium 259 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PORK TENDERLOIN WITH SHERRY-MUSHROOM SAUCE
Can't wait to try this recipe -- it has all the right ingredients! Plus it sounds quick and simple.
Provided by Bobbie
Categories Very Low Carbs
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375. Place pork on rack in shallow baking pan. Insert meat thermometer into thickest part of tenderloin. Roast, uncovered, 25 to 30 minutes, or until thermometer registers 159°F Let stand, covered 5 to 10 minutes while preparing sauce.
- Cook and stir mushrooms, green onion and garlic in butter in small saucepan over medium heat until vegetables are tender. Stir in cornstarch, parsley, thyme and pepper. Stir in water, sherry and bouillon grandules.
- Cook and stir until sauce boils and thickens. Cook and stir 2 minutes more. Slice pork and serve with sauce.
- *Shitake mushrooms can be used in place of the regular mushrooms.
Nutrition Facts : Calories 211.2, Fat 9.1, SaturatedFat 4, Cholesterol 82.5, Sodium 81, Carbohydrate 3.8, Fiber 0.4, Sugar 0.7, Protein 24.3
PORK MEDALLIONS
Enjoy these pork medallions with a creamy mushroom and madeira sauce. Serve with mashed potato and wilted greens for an easy midweek meal
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 545 calories, Fat 40 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 31 grams protein, Sodium 0.9 milligram of sodium
PORK MEDALLIONS WITH BRANDY CREAM SAUCE
I adapted this easy, elegant main dish from a recipe my mother-in-law cooked for our family. Cayenne lends a bit of heat to its rich, creamy sauce. -Judy Armstrong, Prairieville, Louisiana
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Cook linguine according to package directions. Meanwhile, flatten pork slices to 1/4-in. thickness. Place flour in a large shallow dish. Add pork, a few pieces at a time, and turn to coat., In a large skillet over medium-high heat, cook pork in oil and 2 tablespoons butter in batches until juices run clear, 3-4 minutes on each side. Set aside and keep warm., In the same skillet, saute mushrooms and onions in remaining butter until tender. Add garlic; cook 1 minute longer. Add the cream, brandy, thyme, mustard, salt, pepper and cayenne. Bring to a boil; cook until liquid is reduced by half, about 8 minutes., Drain linguine. Stir tomatoes into sauce mixture; add pork and heat through. Serve with linguine and sprinkle with cheese.
Nutrition Facts : Calories 937 calories, Fat 55g fat (29g saturated fat), Cholesterol 210mg cholesterol, Sodium 577mg sodium, Carbohydrate 72g carbohydrate (5g sugars, Fiber 4g fiber), Protein 39g protein.
PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Provided by conniecooks
Categories Pork
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.
Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7
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- Remove the silver skin from the pork tenderloin with a sharp knife. Slice into 1.5 - 2 inch disks. Flatten slightly with the palm of your hand. Season with salt and pepper.
- Heat oil in a large skillet to medium-high. 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. Remove to a plate and set aside.
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- Cut each pork tenderloin into 8 thick rounds to create 16 medallions, each piece about 1 – 1 ½” thick. Season both sides lightly with some of the salt and pepper.
- Heat 1 tablespoon of the oil in a large 12” skillet over medium-high heat. Once heated add 1 tablespoon of the butter and heat until the butter is melted. Add half of the medallions and sear until the bottoms are browned. Flip them over and sear the other sides, they do not have to be cooked through. Remove medallions to a plate, tent with foil, and repeat process with the remaining medallions, adding a little more oil and butter as needed.
- Add the remaining olive oil and butter to the skillet, let the butter melt. Add the shallots and sauté while stirring, until tender, about 2 minutes. Add the mushrooms and sauté the mushrooms, stirring occasionally, until browned, about 3 minutes. Stir in the thyme.
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PORK TENDERLOIN MEDALLIONS IN MUSHROOM SAUCE – EASY …
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- Heat 1/2 Tablespoon of olive oil in a large pan (I like cast iron) over medium-high heat. Add the medallions and sear them 2 to 3 minutes per side, until golden brown. Remove the medallions to a plate and cover with foil to keep warm. Set aside.
- Add the remaining 1 Tablespoon of oil and onions to the same pan. Cook, stirring occasionally, for 3-4 minutes, until onions are tender. Add the mushrooms and minced garlic and sauté, stirring occasionally, for another 2-3 minutes or until the mushrooms are softened.
- Reduce the heat to low, then sprinkle with the flour and stir to combine. Add the half and half and season with the meat seasoning, salt, and pepper to taste. 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.
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