Pork Medallions with Creamy Mushroom Sauce – Tender & savory

⏱️ Prep time: 30 minutes | 👥 Servings: 2 | 🔥 Difficulty: Medium

🥘 INGREDIENTS:

• 4 pork medallions (approx. 120–140 g each), from the pork tenderloin
• 250 g mixed mushrooms (button, chanterelle, or porcini)
• 1 shallot (finely diced), 2 cloves garlic (minced)
• 150 ml cream, 100 ml beef broth, 50 ml dry white wine
• 1 tbsp butter + 1 tbsp olive oil
• 1 tsp fresh thyme, salt and black pepper, fresh parsley

🔥 PREPARATION:

Step 1: PREPARE MEDALLIONS (5 minutes)

• Pat medallions dry, season with salt and pepper
• Tie kitchen twine around each medallion (helps maintain round shape)
• Clean mushrooms and halve or quarter them depending on size
  
  
  

Step 2: SEAR (6 minutes)

• Heat olive oil in a stainless steel pan over high heat (level 7–8)
• Place medallions in pan – do not move for 2.5–3 minutes
• Flip, cook for another 2.5 minutes
• Remove and let rest under aluminum foil for 5 minutes
  
  
  

Step 3: MUSHROOM SAUCE (12 minutes)

• Reduce heat to level 5, melt butter
• Add mushrooms to pan drippings – sauté for 3–4 minutes until golden brown (do not stir!)
• Add shallot and garlic, sauté for 2 minutes
• Deglaze with white wine, reduce for 1 minute
• Pour in broth, reduce for 2 minutes
• Stir in cream, simmer for 4–5 minutes until sauce is creamy
• Stir in thyme, season with salt and pepper

Step 4: SERVE

• Remove twine, place medallions in mushroom sauce, gently warm for 1–2 minutes
• Sprinkle with parsley and serve

✅ TIPS FOR PERFECT RESULTS:

• Never stir mushrooms while browning – patience yields golden brown roasted flavors instead of steaming
• Medallions absolutely must rest – the meat juices redistribute, preventing leakage
• The BIOL stainless steel pan allows high temperatures without damaging the coating
• Sauce too thin? Simmer for another 2–3 minutes without a lid
• Chanterelles instead of button mushrooms: more intense flavor, perfect for July

🌡️ PORK MEDALLION DONENESS:

• Medium-rare (recommended): core temperature 58–62°C – juicy and tender
• Well-done: 68–70°C – safe and still tender if rested properly
• Too hot = dry, beyond saving

🍷 SERVING SUGGESTION:

With tagliatelle, mashed potatoes, or bread dumplings. Pair with a chilled Pinot Noir or Spätburgunder. For a lighter option: with a green salad and steamed asparagus.

📊 NUTRITIONAL INFORMATION (per serving):