Delicious Pork Medallions with Creamy Mushroom Sauce
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Recipe Overview
Overview
This recipe for Pork Medallions is a delightful blend of flavors and textures that will transport you back to comforting family meals. The process begins with cutting pork neck into thick medallions, which are seasoned and seared to perfection. The golden crust that forms during frying not only enhances the flavor but also locks in the juices, ensuring each bite is tender and succulent.
While the pork is browning, the preparation of the rich mushroom sauce begins. Combining butter, milk, and grated garlic creates a luxurious base that is further enhanced with spices like oregano and paprika. This sauce is then poured over the crispy pork medallions, allowing them to simmer together, melding the flavors beautifully.
The creamy mashed potatoes serve as the perfect accompaniment, made by mashing boiled potatoes with a warm butter and milk mixture. This dish is not just about the pork; the fresh salad adds a vibrant crunch, balancing the richness of the meal. Each component is thoughtfully prepared, making this dish a true celebration of home cooking.
Overall, this recipe is a wonderful way to bring warmth and comfort to your dining table. It’s perfect for family gatherings or a cozy dinner at home, reminding us of the love and care that goes into every homemade dish.
Recipe Details
Steps & Tips
Place 2 lb (900 G) of pork neck on a wooden board and cut it into thick medallions.
Season both sides with 1 teaspoon of salt and 1 teaspoon of black pepper, rubbing it in well.
Heat some olive oil in a frying pan and melt 30 G of butter over medium heat.
Take the medallions one by one with tongs and place them in the pan, frying until a golden crust forms on both sides.
Tip: Fry until a golden crust forms to lock in the juices.
Cut one large onion in half and slice it into thin half moons.
Take a square baking dish, lightly grease it with olive oil, and use a brush to spread the oil evenly.
Place the onions inside the baking dish, breaking them up slightly with your fingers.
Season the onions with 1 teaspoon of salt and drizzle with 2 tablespoons of Worcestershire sauce.
Stir everything with tongs to ensure the onions are evenly coated.
Once the pork medallions are crispy, transfer them from the pan into the baking dish, arranging them neatly on top of the onions.
Cover the dish with foil and place it in the oven to bake for 30 minutes at 360° F (180° C).
In a small saucepan, melt 60 G of butter.
Add 1 cup (250 ml) of milk and grate two cloves of garlic into the saucepan.
Sprinkle in 1 teaspoon of oregano, 1 teaspoon of black pepper, and 1 teaspoon of paprika, stirring gently.
Heat the sauce on low for 10 to 15 minutes, making sure it doesn't boil.
Tip: Heat the sauce on low to prevent boiling.
Cut four to five medium potatoes into thick slices.
Place the potatoes in a saucepan, cover with water, and add 1 teaspoon of salt. Cook for 20 to 30 minutes until soft.
Tip: Pierce potatoes with a knife to check if they are ready.
Drain the water and transfer the potatoes to a bowl.
Pour the warm butter, milk, and spice mixture over the potatoes and mash until smooth and creamy.
Tip: Mash potatoes until smooth and creamy for the best texture.
Melt some butter in the same pan used for frying the pork and chop one onion, adding it to the pan.
Chop one clove of garlic and stir it into the onions.
Take 5 to 6 medium mushrooms, cut them into small pieces, and add them to the pan.
Season with 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of paprika.
Tip: Let mushrooms release their juices for better flavor.
Pour in 1 cup (250 ml) of cream and add 100 ml of chicken broth, stirring everything together.
Tip: Add mustard for a touch of warmth and depth.
Remove the foil from the baking dish.
Using tongs, transfer the medallions into the pan.
Spoon the sauce over the medallions, letting each piece soak up the flavors.
Let everything simmer for 20 to 30 minutes over medium heat, covering with a lid.
Take three handfuls of crisp salad greens and place them in a bowl.
Slice one bell pepper into thin strips and add it to the greens.
Slice one cucumber into half rings and add it to the bowl.
Cut one tomato and add it to the bowl.
Cut one avocado in half, remove the pit, and cut it into bite-sized pieces before adding it to the bowl.
In a bowl, mix together 2 tablespoons of olive oil, 1 teaspoon of mustard, and the juice of half a lemon.
Season the dressing with 1 teaspoon of salt, 1 teaspoon of oregano, and 1 teaspoon of black pepper.
Tip: Toss salad gently to ensure each piece is coated.
Pour the dressing over the salad and toss everything gently.
Place the mashed potatoes on a plate, shaping them into a small well.
Nestle some pieces of pork in the center of the mashed potatoes.
Spoon the rich mushroom sauce over the top.
Add a portion of the fresh salad on the side.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Cooking pork medallions until golden locks in juices, making the meat tender and flavorful.
- •Using a mix of butter and milk creates a rich sauce that enhances the dish's flavor.
- •Mashing potatoes with warm butter and milk results in a creamy texture.
- •Adding mustard to the sauce provides a touch of warmth and depth.
