Ingredients with Measurements:
- 1 lb pork tenderloin, sliced into medallions
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/2 cup white wine
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tbsp chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
a. In a shallow dish, mix together flour, salt, and pepper.
b. Dredge pork medallions in the flour mixture, shaking off any excess.
c. In a large skillet, heat olive oil over medium-high heat.
d. Add pork medallions and cook until browned on both sides, about 3-4 minutes per side.
e. Remove pork from skillet and set aside.
f. Add white wine to the skillet and scrape up any browned bits from the bottom of the pan.
g. Add sliced mushrooms and cook until they release their moisture and are tender, about 5 minutes.
h. Add chicken broth and bring to a simmer.
i. Return pork medallions to the skillet and simmer until cooked through, about 5-7 minutes.
j. Stir in butter and minced garlic until melted and fragrant.
k. Garnish with chopped fresh parsley and serve.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for cooking pork medallions and mushrooms, and simmer for cooking with wine and broth.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 314
Fat: 16g
Saturated Fat: 5g
Cholesterol: 89mg
Sodium: 732mg
Carbohydrates: 10g
Fiber: 1g
Sugar: 1g
Protein: 27g
Substitutions for ingredients:
- Pork tenderloin can be substituted with pork loin or pork chops.
- White wine can be substituted with chicken or vegetable broth.
- Mushrooms can be substituted with any other type of mushroom or omitted entirely.
Variations:
- Add diced onions or shallots to the skillet with the mushrooms.
- Add a splash of heavy cream to the skillet with the butter and garlic for a creamier sauce.
- Substitute the pork with chicken or beef.
Tips and tricks:
- Make sure the skillet is hot before adding the pork medallions to ensure a good sear.
- Use a meat thermometer to ensure the pork is cooked to an internal temperature of 145°F.
- If the sauce is too thin, simmer it for a few more minutes to reduce and thicken.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat leftovers in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the pork medallions and mushrooms over a bed of cooked rice or mashed potatoes.
Garnishes:
Garnish with chopped fresh parsley or thyme.
Pairings:
Pair with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
- Roasted carrots
Troubleshooting advice:
If the pork medallions are not browning, the skillet may not be hot enough. Increase the heat and try again.
Food safety advice:
Make sure the pork is cooked to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Pork with white wine and mushrooms is a classic French dish that has been enjoyed for centuries.
Flavor profiles:
This dish is savory and rich, with a subtle sweetness from the white wine.
Serving suggestions:
Serve with a glass of white wine or sparkling water.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French
Taste: Savory, Rich, Earthy, Tangy, Herbaceous