Pork Tendeloin Medallions with Mushrooms & Port Wine Cream Sauce Full Video
Pork Tenderloin Medallions
with Mushrooms & Port Cream Sauce
Tonight, is a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce. Tender and juicy pieces of pork tenderloin seasoned and dipped in a light coating of flour, then sauteed in butter in a stainless-steel pan, topped with mushrooms and a creamy and savory sauce made from port wine, chicken stock, lemon juice, heavy cream and butter.
Our “Mise En Place” for tonight’s dish is
The Meat
1 lb Pork Tenderloin
1/2 Stick of Unsalted Butter
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Flour
1 Teaspoon Each Paprika, Coriander, Onion Powder, Garlic Powder, Salt, & Pepper
The Sauce
2 Tablespoons of COLD Unsalted Butter
8 oz of Sliced Mushrooms
½ Cup of Port Wine
1 Cup of Chicken Stock
2 oz of Fresh Squeezed Lemon Juice
½ Cup of Heavy Whipping Cream
1 Teaspoon Dijon Mustard
Salt & Pepper to Taste
In a small pot, bring the heavy cream up to a simmer. Make sure that you stir the cream frequently so that it doesn’t burn.
Turn the oven on at 170 degrees. This will be used to keep the food warm as we cook.
In a large pan, add in the ½ stick of butter on medium high heat.
The French version of this recipe is to use butter only; you can add a few tablespoons of extra virgin olive oil if you want to.
Add the mushrooms to the pan and give them a nice stir ensuring that all the mushrooms are coated with the butter. Season with salt & pepper.
Sautee the mushrooms until they are browned which will take about 10 minutes. When the mushrooms are browned, put them onto a plate and place them in the oven to stay warm.
To prepare the meat, remove any silver skin, then cut the pork tenderloin into 2 inch wide pieces. Using a whisk, mix the seasonings and flour together in a bowl. Coat each piece of the sliced tenderloin and set them onto a plate.
In the same pan that the mushrooms were cooked, add the pieces of seasoned pork tenderloin medallions and cook them for three minutes on the top, then another three minutes on the bottom, then cook the sides for one minute each. If you have a meat thermometer, check to make sure that the internal temperature is 145 degrees for medium rare. Be sure that you don’t overcook the meat; these should be tender and juicy. Place the pork medallions onto a plate and place them in the oven to stay warm.
Now we’ll make our sauce. Pour in the port wine into the pan. Use a wooden spoon to deglaze the pan and remove any pieces of mushrooms or meat that stuck onto the pan. Add in the chicken stock, lemon juice, and heavy whipping cream, and turn the heat up to medium high. Bring the liquids up to a simmer for a few minutes to let them reduce. To help thicken the sauce and add flavor, use a strainer, and add a few tablespoons of the seasoned flour into the sauce and stir it in with a whisk. After the sauce has reduced, remove the pan from the heat, and add in two pieces of cold butter and a teaspoon of Dijon mustard, and give it a nice stir.
Add the mushrooms back in the sauce and give them a nice stir.
And now it’s time to plate our dish.
And there it is ! a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.
It was delicious!
Until next time,
Bon Appetit…
Ciao,
Mark
Pork Fillet on White Wine Creamy Sauce - Cheapest and Easy Pork Recipe
This pork tenderloin recipe is simple and easy to make, and it's perfect for a special occasion or for a quick and easy weeknight meal. The pork is cooked in a creamy white wine sauce, and it needs only five ingredients. This recipe is cheap and easy to make, so you'll be able to enjoy an amazing pork tenderloin dish at a fraction of the cost.
You will need:
- Pork Tenderloin
- Onions
- Fresh Cream
- Thyme
- Broth (chicken, beef or vegetal)
The Music: Casa Bossa Nova by Kevin MacLeod |
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Creative Commons Creative Commons: By Attribution 3.0 License
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Gordon Ramsay's Venison With A Red Wine & Chocolate Sauce Recipe
With a simple cream cabbage.
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Juicy pork in red wine sauce recipe
Complete culinary experience
Unbelievably fragrant and juicy meal of tender pork, stewed veggies and beautiful red wine. In addition, fluffy potatoes and fresh parsley, an elegant composition to make you full and satisfied. Soo Tasty with Soo Foodies!
Look through the whole recipe at:
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????Pork Medallions Braised in Red Wine???? Sauce
La receta en espanol estara disponible pronto.
This recipe has simple ingredients, and the secret is in slow cooking under a heavy lid for the flavors to come out and marry. It is a wonderful Sunday or any-occasion meal where you would like to impress the ones around your dining table.
I advise using a cast iron pot or one with a heavy lid to lock the moisture and flavor inside.
You can braise it in the oven as well at a very low temperature.
Bacon: The bacon is mainly for flavor, but if you would like to save it for your plate, use large pieces that you can easily remove before pureeing the sauce.
Ingredients for four portions:
Pork loin filet, appx. 23-40 oz/ 600-700 gr (this is the smaller version of the regular pork loin).
8 oz/226gr baby button mushrooms (white or baby Bella), cut into halves or quarters (can be used whole as well).
3/4 cup/200ml red wine
1 large onion, chopped.
2-3 cloves of garlic, chopped.
2 tablespoons of chopped bacon
Vegetable oil
2 tablespoons of tomato paste
2-3 threads of fresh thyme (1/4 teaspoon dried if you don't have any)
salt & pepper.
Appx. 2 tablespoons flour, divided.
Water as needed.
Fresh parsley for garnish, chopped finely.
1. Season the pork loin with salt and pepper and let it tenderize while preparing the other ingredients.
Then heat 3 tablespoons of oil and sear the loin on all sides until it develops a somewhat brown color. This will add to the flavor of the sauce. Put it aside.
2. Add more oil to the same pan if needed and add a splash of wine to deglaze. Add in the mushrooms and cook them for about 10 minutes. Let them soak up the flavor, then put aside.
Tip: The wine may splatter hitting the hot pan. To avoid that, you can add the mushrooms first, then the wine.
3. Add more oil and cook the onions, still using the same pan along with the bacon. Once translucent, add the garlic and give it a quick stir.
4. Stir in the tomato paste, diluting it with a little water. About 2oz/50ml
5. Sprinkle the onion mixture with 1 tablespoon of flour. Stir quickly to avoid lumps and gradually add more water if needed for smoothness. Season with salt & pepper.
6. Pour in the remaining wine and let it simmer uncovered until it reduces and thickens a bit (15-20 min). The alcohol will evaporate, and only the wine flavor will stay.
You want a somewhat thick sauce for the meat to cook slowly to tenderness. Otherwise, if the liquid is too thin, the meat will only get boiled.
7. In the meantime, cut the meat into 0.6inch / 1.5cm slices. Place the slices in the sauce and let them cook for about 5 minutes. Then turn them around, coating each one well. Throw in the fresh thyme, reduce the heat to low, and simmer covered for about an hour. Make sure that there is enough sauce to cover the meat pieces.
8. Then take out the meat, making sure you don't turn them around as they will go back with the other side down. Puree the sauce and return it to the pot, running it through a sieve for extra smoothness. Place the meat slices back in the sauce with the other side down. Mix in the mushrooms with their juice collected on the bottom of the bowl. Cover and braise for another 40 minutes. Check on the meat slices occasionally as you don't want them to be overcooked and falling apart. Depending on the heat, they may need less time. The final result should be tender and easy to cut slices.
9. Once the meat is done, the sauce most likely will need to be thickened as the mushrooms release some water, too. I just simply mixed 1 1/2 teaspoons of flour with a little water (appx. 5 tablespoons) and stirred in the sauce. Make sure that the mixture doesn't have any lumps. You can always run it through a sieve.
Let it simmer slowly, uncovered until it reaches the perfect consistency. The sauce should somewhat cover the meat slices. You should have a thick dark sauce in the end, slowly bubbling.
Don't be afraid of adding more water/flour if needed. Play with the sauce until it reaches perfection. Just make sure to taste if it needs any more salt or pepper.
Serve with mashed potatoes and fire roasted peppers. Enjoy!
Pot Roast Pork | Friday Night Feast | Jamie Oliver
#dinner #dinnerrecipe
Who says you need to wait till Sunday for a roast? Wrapped in cured meats, with sage and garlic, this pot roast pork is one hell of a way to kick off your weekend.
If you’re UK based stream Jamie programmes on All 4 channel4.com
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