PORK TENDERLOIN WITH MUSHROOMS
Over the years, I've found the trick to serving this tender pork with its mild onion-and-mushroom-flavored gravy is to fix enough- people tend to come back for seconds!
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown pork in butter. Transfer meat to an ungreased shallow 1-1/2-qt. baking dish. Sprinkle with salt and pepper; set aside. In the pan drippings, saute the onion, mushrooms and celery until tender. Combine flour and broth until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes. Pour over meat. Cover and bake at 325° for 1 hour or until a thermometer reads 160°-170°. Let stand 5 minutes before slicing. Serve with rice or noodles if desired.
Nutrition Facts :
STEAKHOUSE MUSHROOM PORK LOIN MEDALLIONS
These Steakhouse Mushroom Pork Loin Medallions take less than 30 minutes to prepare, making this recipe a great choice for any night of the week!
Provided by Valerie Brunmeier
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Slice pork loin filet into 2-inch medallions.
- Add olive oil to a large heavy skillet (preferably cast iron) and place over MEDIUM-HIGH heat. Cook pork medallions for about 3 minutes per side, until nicely browned and cooked through. Remove to a plate and set aside.
- Reduce heat under skillet to MEDIUM and add butter. When butter has melted add onion and garlic and cook, stirring. When onions have slightly softened, add mushrooms and fresh thyme. Cook and stir for several minutes until mushrooms are tender. Add red wine to skillet and cook for a minute or two and then add beef broth, Worcestershire sauce, and Dijon mustard. Increase heat under skillet as needed to bring mixture to a low boil and simmer for a minute or two. Reduce heat to LOW.
- Meanwhile, combine heavy cream (or half and half) with cornstarch in a small bowl, mixing until well combined. Add to skillet and stir until sauce has thickened slightly. Season with salt and pepper, to taste.
- Nestle the cooked pork medallions into the sauce and serve.
PORK MEDALLIONS IN MUSHROOM GRAVY
This pork medallions recipe is hypnotic! It transforms pork tenderloin into juicy, golden, spice rubbed pork medallions that pan sear to tender perfection in minutes! The seared pork medallions are then enveloped in silky, umami rich mushroom gravy that deserves its very own encore. This pork medallions recipe may look and taste gourmet (perfect for special occasions like Mother's Day!) but is simple to make with a cook time of less than 30 minutes once your ingredients are prepped. Serve these pork medallions over a bed of mashed potatoes with honey roasted carrots or Parmesan asparagus and you have a swoon worthy dinner everyone will love!
Provided by Jen
Number Of Ingredients 18
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
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
MUSHROOM PORK MEDALLIONS
What a wonderful combination. This recipe came from a couscous package, and even people who don't care for pork usually ask for seconds.
Provided by ReeLani
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
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.
PORK WITH A CREAMY MUSHROOM SAUCE
Lean pork contains around 4% fat, so is a good choice if you're on a diet. The pork medallion is quick to cook and makes a good alternative to chicken. Each serving provides 315 kcal, 29g protein, 8.5g carbohydrate (of which 7g sugars), 18g fat (of which 7g saturates), 3.5g fibre and 0.3g salt.
Provided by Fiona Hunter
Categories Main course
Yield Serves 1
Number Of Ingredients 10
Steps:
- Heat the oil in small frying pan. Add the onion and cook for 3-4 minutes.
- Add the pork, garlic (if using) and mushrooms and cook for 2-3 minutes.
- Pour in the stock, cover with a lid and cook over a low heat for 5-10 minutes, or until the pork is cooked through.
- Remove from the heat, stir in the crème fraîche and chives, if using, and season to taste.
- Cook the courgetti in a microwave on high for 2 minutes. Leave to stand for 1 minute.
- Serve the pork and sauce with the courgetti.
Nutrition Facts : Calories 315kcal, Carbohydrate 8.5g, Fat 4%, Fiber 3.5g, Protein 29g, SaturatedFat 7g, Sugar 7g
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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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5/5 (13)Calories 387 per servingCategory Main Course
- 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 an even thickness. Pat the pork medallions dry with paper towels. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper and the garlic powder, and sprinkle over the pork.
- Combine 1 cup of water and the porcini mushrooms in a small microwave safe bowl. Cover the bowl and microwave until steaming, about 1 minute. Set aside to soften; about 5 minutes. Drain the porcini mushrooms (reserving liquid) through a fine-mesh strainer lined with a coffee filter or paper towel. Mince the porcini mushrooms and set aside.
- Pour 1 tablespoon of oil into a large skillet set over medium-high heat. Once shimmering, add the pork in a single layer and cook until well browned, about 3 minutes per side. Do this in batches if needed to fit all the pork medallions in one layer. Try not to crowd the pork. Remove to a clean plate and cover to keep warm. Repeat with the remaining pork medallions.
- Add the remaining 2 tablespoons of oil to the now empty pan. Once shimmering, add all the mushrooms. Season with 1/4 teaspoon salt and cook undisturbed until well browned. Stir and continue cooking until the moisture is released and then dries up, about 8-10 minutes. Add the shallots and continue cooking, stirring occasionally, until they start to soften, about 3-5 minutes.
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- Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1 1/2-inches thick. Place medallions with the cut side up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
- Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat , somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't over-crowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate.
- Melt the remaining 2 Tbsp. butter in the pan. Add the shallots and a pinch of salt and cook, stirring for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and cook until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minutes. Sprinkle with the flour and add the Marsala. Allow the Marsala to boil until almost completely evaporated.
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- In a large skillet, melt the butter in the olive oil. Season the pork medallions with salt and pepper and dust them with flour, tapping off any excess. Add the medallions to the skillet and cook over moderate heat, turning once until browned outside and medium within, about 8 minutes. Transfer the pork to a plate.
- Add the mushrooms to the skillet along with the shallots and rosemary and season with salt and pepper. Add 2 tablespoons of the chicken stock and scrape up any browned bits stuck to the bottom of the skillet. Cook over moderate heat, stirring occasionally, until the mushrooms are just beginning to brown, about 6 minutes.
- Sprinkle the mushrooms with the 2 tablespoons of flour and cook, stirring, for 1 minute. Pour in the remaining 1 3/4 cups plus 2 tablespoons of stock and bring to a boil, scraping up any browned bits stuck to the skillet. Simmer the gravy over moderate heat, stirring occasionally, until thickened, about 5 minutes.
- Return the pork to the skillet along with any accumulated juices and simmer over moderately low heat until warmed through, about 1 minute. Discard the rosemary sprig. Serve right away, with buttered noodles.
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