Pork Medallions in a mushroom-peppercorn sauce.
Discussion
Doing this tonight. Something of a favourite.
Take a pork tenderloin. Remove all the connective tissue from the outside then slice into one centimetre thick medallions. Flour lightly.
Fry in a very, very hot large pan with plenty of space between the medallions. You want the outside to sear and crisp and take on a lovely brown colour - and the inside to be just cooked through - think a medium steak. Three to four minutes a side is all they will need.
To prevent overcooking immediately take the medallions out of the pan and allow to rest on a warm plate.
In a seperate pan fry off sliced mushrooms until soft and cooked. Do this whilst the medallions cook. Once the medallions are out of the pan throw into it some crushed green peppercorns, tip the cooked mushrooms in and finally plonk a generous dollop of creme fraiche in. Stir well so the creme fraiche melts and gathers up all the pork juices/tasty burnt on bits. Pour this sauce over the medallions.
Great with boiled new potatoes and steamed green beans.
Take a pork tenderloin. Remove all the connective tissue from the outside then slice into one centimetre thick medallions. Flour lightly.
Fry in a very, very hot large pan with plenty of space between the medallions. You want the outside to sear and crisp and take on a lovely brown colour - and the inside to be just cooked through - think a medium steak. Three to four minutes a side is all they will need.
To prevent overcooking immediately take the medallions out of the pan and allow to rest on a warm plate.
In a seperate pan fry off sliced mushrooms until soft and cooked. Do this whilst the medallions cook. Once the medallions are out of the pan throw into it some crushed green peppercorns, tip the cooked mushrooms in and finally plonk a generous dollop of creme fraiche in. Stir well so the creme fraiche melts and gathers up all the pork juices/tasty burnt on bits. Pour this sauce over the medallions.
Great with boiled new potatoes and steamed green beans.
mechsympathy said:
Don said:
Last night I used a little whisky to deglaze the pan before putting the 'shrooms in. It was excellent. 
Brandy or white wine work well too (But you probably knew that
)
Brandy is a favourite in my sauces. TBH I used whisky last night because I didn't have any brandy...and was delighted with the result and will be doing it again!
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