Pork Medallions In Mushroom Gravy Food

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

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.

PORK TENDERLOIN WITH MUSHROOM GRAVY

Steps:

• Slice tenderloins into about 1-inch pieces; flatten each medallion with a meat mallet.
• In a large skillet over medium heat, melt 1 tablespoon butter with 1 tablespoon oil. Cook mushrooms until tender, about 5 minutes, then add onion and cook for 1 minute longer. Transfer the mushrooms and onions to a plate; set aside. Pour off excess liquids from the pan.
• Melt remaining butter with oil over medium heat. Add pork tenderloin medallions and cook for about 3 minutes on each side, or until browned. Sprinkle the pork lightly with salt and pepper. Pour in wine and half of the chicken broth. Reduce heat to low, cover, and cook for 15 minutes. Transfer the pork to a serving dish and keep warm.
• Stir flour into the remaining chicken broth until smooth. With the skillet over medium heat, stir in the flour and broth mixture. Cook, stirring, until the sauce is thickened. Taste and add salt and pepper, as needed. Stir in the sour cream, parsley, and the cooked mushrooms and onions. Heat through, but do not boil. Serve sauce with the pork slices.

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.

MEDALLIONS OF PORK WITH A CREAM AND MUSHROOM SAUCE

Steps:

• Heat the butter in a heavy-based frying pan.
• Add in the pork medallions, fry for 2-3 minutes on each side.
• Season with salt and freshly ground pepper and fry until the pork is cooked through, taking care not to over-cook it.
• Remove the fillets from the pan and keep warm.
• Add the mushrooms to the frying pan and fry until slightly coloured.
• Add in the shallots, mixing well.
• Drain off the excess fat and add in the sherry. Cook briskly until reduced by two-thirds.
• Add in the white wine and cook briskly until reduced by half.
• Add in the cream and bring to the boil. Season with salt and freshly ground pepper and mix in the parsley.
• Pour the mushroom cream sauce over the pork medallions and serve at once.

PORK MEDALLIONS IN MUSHROOM MARSALA SAUCE

Steps:

• Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch-thick medallions. Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 teaspoons salt and 1/4 teaspoons black pepper.
• Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 minute Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 minute Transfer to a plate and repeat with the remaining pork.
• Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 minute Season with 1/2 teaspoons salt, sprinkle with the flour, and add the Marsala. Once the Marsala has almost completely evaporated, add the chicken broth and reduce by half, about 3 minute Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it's firm to the touch and still a little pink in the middle (cut into a piece to check), 2 to 4 minute Taste for salt and pepper and serve.

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.

PORK TENDERLOIN MEDALLIONS IN A SHERRY MUSHROOM CREAM SAUCE

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.