My family knows that I dig food, so for my birthday, I got a couple new cookbooks! This is the first one that I tried, and it turned out really, really well!
Pan Fried Pork Medallions with Creamy Wine Sauce
Ingredients
- 1 ½ lbs pork tenderloin cut into 1-inch medallions
- Kosher salt
- ground black pepper
- 2 Tbsp olive oil
- ⅓ c white wine
- ½ tsp chicken base
- ½ tsp cornstarch
- dash paprika
- ½ c heavy cream
Instructions
- Sprinkle the medallions with salt and pepper to taste. Heat the olive oil in a large, stainless steel skillet over medium heat until oil begins to shimmer. Add the pork to the skillet (no worries if the sides of the pork touch). Let the pork cook, without moving, for 3 minutes.
- Flip the pork over – it's okay if it sticks a bit. Cover the pan with a lid, and cook another 3-5 minutes, until the pork is turning a light golden brown. Remove pork from the skillet to a serving plate, and cover loosely with foil to keep warm.
- Return the skillet to medium heat, and add wine, deglazing the pan with a wooden spoon. Add chicken base and whisk until well incorporated, then cook for 2 minutes.
- Meanwhile, in a small bowl, combine cornstarch, paprika and heavy cream, whisking until smooth. Add this mixture to the skillet slowly, whisking to combine. Stir constantly, for 1-3 minutes, until sauce has thickened. Pour over medallions and serve.
MM is not the biggest fan of pork, so when approached with the possibility of a pork dinner, he wasn’t too impressed. Still, he was game to try something new. And when I added the promise of a baked potato, he was mollified.
I didn’t get a full 1 1/2 labs of pork tenderloin from the grocery store – for some reason, the largest one they had was about 3/4ths of a pound. But that’s okay, since it’s only two of us that it’ll be feeding.
In general, the ingredients are a bit simple, which made me wonder if this was going to be a successful recipe. Also, those who know me know that no matter how fast I think a recipe is going to be to put together, I’ll absolutely take enough time to double the time. Somehow, this took way, way less time than I anticipated! I ended up having to put the plate of cooked pork in my oven on the warm setting, waiting for the potato to be done.
I did end up thickening the sauce a bit more than I think was intended, but it worked really well for us! Adding a baked potato (with our own accompaniments) was perfect, and I snuck some plain, blanched green beans onto my plate, just for some color. MM enjoyed it quite a bit as well, so I think this is going to get added to our normal mean routine!
Well done, Mary Younkin!
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