Pork Tenderloin Medallions with a Mushroom and Caper Dijon Cream Sauce
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- Опубликовано: 11 сен 2024
- Recipe:
1 pork tenderloin
2 tbs EVOO
4 oz pancetta (diced)
1/2 shallot (minced)
2 cloves garlic (sliced)
1 1/2 cups baby Bella mushrooms (sliced)
2 tbs capers
1/2 c dry white wine
1/2 c chicken stock
1 tbs fresh sage (chopped)
1 tbs Dijon mustard
1/2 c heavy cream
Salt and pepper to taste
Clean tenderloin by removing the silver skin and cut into medallions the thickness of two fingers. Heat the oil in a pan to smoke point and season both sides of the medallions with salt and pepper. Sear both sides for 2-3 minutes or until nicely browned. Remove medallions and set aside on a plate. Lower the heat to medium low and add the pancetta. Render the pancetta until it begins to crisp. Add the shallot and garlic and sauté until softened about 3 minutes. Raise heat and add mushrooms season with salt and pepper and sauté until mushrooms begin to brown and soften. Add the capers and wine. Reduce the wine by half then add the chicken stock sage and Dijon and reduce by half again. Add heavy cream and reduce until begins to thicken. Place the medallions into the sauce and simmer both sides for about 5 minutes each until the pork is medium or until the desired temperature.
Thank you for letting us see how easy!
Love that pan Rocco!!! Looks like an oldie but goodie
I got it at a garage sale and now it’s my favorite pan!
the lil swag walk at the beginning 😎
Great 👍 video
Thank you!
Just tried making pork tenderloin today. And I'm not impressed. Nothing against this recipe though. I just thought this is really the most tender meat part of the pig. But it's actually more like an old chicken breast in texture and softness. Nothing like chicken legs or most fish flesh. A lot lot harder. Maybe I was just doing something wrong or my pork tenderloin was not high quality. The taste was good though, but I hate rough meat. Sad.
Sorry about that. Guessing it was the meat, pork tenderloin should be very tender even if over cooked (to a point). I have done pretty much this same recipe with chicken thighs as well and liked it.