Today’s recipe is one of my secret weapons in the kitchen. It looks (and tastes!) like fancy restaurant food, but it is very simple to put together at home. The ingredients aren’t hard to come by and you can even set it on fire if you fancy some kitchen excitement! The recipe? Creamy Mushroom Pork Medallions.
OMG this sounds delicious. Tell me more!
I’m talking juicy pork tenderloin served with a creamy brandy mushroom sauce, homemade pappardelle and fresh green beans. The pork is quickly seared, then kept warm while you whip up the deliciously rich sauce. I like to flambé the mushrooms, but if you’re a bit worried about flames in the kitchen you can skip that step.
This is the perfect recipe for date night
I’ve written the recipe for Creamy Mushroom Pork Medallions for two people (it’s sure to impress your significant other), but it does double up nicely if you’ve got guests around. Be sure to fry the pork in batches if you are cooking for more people so that it sears properly, and allow time for the sauce to reduce.
Does this *have’ to be served with homemade Pappardelle?
I get it, I get it, the sun is shining and you don’t to spend all day in the kitchen (same here). I’ve made and photographed this with homemade pappardelle, but it will work with any pasta shape (just buy some good stuff), or even some fresh white bread or baked potatoes.
on the subject of sides…
Yes! Serve it with whatever greens you like, though the sauce goes particularly well with fresh green beans. As far as wine, I’d recommend a lightly-oaked Chardonnay – something with a bit of character to compliment all these big flavours.
FREQUENTLY ASKED QUESTIONS
I don’t drink alcohol, can Creamy Mushroom Pork Medallions be made without?
It absolutely can! Replace the brandy with orange juice (just so you know, you won’t be able to flambé the orange juice!)
Can I make this recipe for 4 people?
Yes! You need around 200g pork tenderloin per person. Double the other ingredients. The sauce will take longer to thicken and reduce, so keep timing in mind. If the sauce is really not thickening a little cornstarch will help it along.
I can’t get pappardelle! What can I substitute?
You could try my recipe for homemade pappardelle, though in the meantime, you can use any pasta shape. Mashed or roast potatoes would be nice too!
Check out that Flambé in action!
- 500 g (1 lb.) pork tenderloin fillet, taken out of the fridge ½ hour before cooking
- 25 g (1½ Tbsp) butter
- 1 Tbsp neutral oil
- 250 g (½ lb.) brown mushrooms, sliced
- 2 cloves garlic, finely diced
- 50 ml (3 Tbsp) brandy
- 1 tsp chicken stock powder, dissolved in 100ml warm water
- 125 ml (½ cup) cream
- small bunch parsley, leaves chopped
- ½ a lemon
- salt & pepper
- green beans, topped and tailed
- 200 g (½ lb.) wide fresh pappardelle
- 2 Tbsp butter
- COOK THE PASTA: Cook the pappardelle in plenty of boiling salted water until al dente. Drain, toss with 2 Tbsp of butter, then set aside and keep warm. Steam or boil the beans, plunge them into cold water, then drain and set aside.
- PREPARE: Meanwhile, heat the oven to low and put a plate inside to warm. Trim the silver skin from the tenderloin, then slice the pork tenderloin into six medallions around 2.5cm / 1 in. thick, then season well with salt and pepper. You will be left with a tail end of the tenderloin, I save these in the freezer for stir-frying later, you can just cook it with the rest as a bit extra.
- SEAR THE MEAT: Heat the butter and oil in a large, high sided frying pan until the butter is foamy and melted. Dry the medallions with a paper towel, then cook them over medium heat for 3 minutes each side until golden brown. Don’t move the pieces around in the pan, allow them to get a nice golden crust. When cooked, remove from the pan and keep warm, loosely covered with tin foil in the oven.
- ADD THE MUSHROOMS: Add the mushrooms to the pan and cook, stirring, for 2-3 minutes until they begin to release their juices. Add the garlic to the pan, cook another 30 seconds, then pour the brandy into the pan. If you are feeling brave, you can flambé the mushrooms by tilting the pan slightly away from you, then igniting the brandy with a long match or lighter. Otherwise, allow it to simmer for 1-2 minutes before adding the stock, stirring to deglaze the pouring in the cream.
- THICKEN THE SAUCE: Cook for another 2-3 minutes until the cream has thickened. Return the pork medallions to the pan and cook, stirring occasionally for 2 minutes. Meanwhile, reheat the beans in a couple of centimetres of hot water. Scatter over the parsley over the pork, season with salt, pepper and a squeeze of lemon juice. Serve with the buttered pappardelle and beans.
If you can't get pappardelle, replace with pasta of your choice.
NOTE: Imperial and cup measurements are approximate, for best and most accurate results I recommend using a digital kitchen scale like the one below.
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Nutrition Information:Yield: 2 Serving Size: 1 plate
Amount Per Serving: Calories: 1014Total Fat: 59gSaturated Fat: 29gTrans Fat: 2gUnsaturated Fat: 24gCholesterol: 330mgSodium: 492mgCarbohydrates: 36gFiber: 4gSugar: 5gProtein: 75g
Nutrition information is calculated automatically and isn’t always accurate.