Monday, October 25, 2010

Pork Medallions in Drunken Mushroom Sauce (German Recipe)

Recipe for 6

1kg pork tenderloin (cut into thick medallions)
3 tablespoons olive oil
3 tablespoons unsalted butter
2 medium onions, finely diced
1 cup mushrooms, thinly sliced
1 tablespoon all-purpose flour
3/4 cup dry red wine
1/2 cup fresh cream
1/4 cup fresh parsley, chopped
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper

Flip each medallion onto a cut side and press down with the palm of your hand to flatten slightly. Place the meat in a bowl and season with salt and pepper and toss.
Heat the olive oil in a large sauté pan over high heat. When the oil is hot enough add the meat and sear until nicely browned on one side for 2 to 3 minutes. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about two more minutes. Remove from pan and set aside.
In the same pan add the butter and let melt. Add the onions and a pinch of salt and stir until translucent. Add the mushrooms and sauté from about 3 minutes or until most of the liquids has evaporated. Sprinkle with the flour, and add the red wine.
Simmer on low heat until the wine alcohol evaporates, about 3 minutes, and remove the pan from heat. Let stand for about 8-10 minutes until the temperature of the pan drops considerably. Stir in the cream and parsley, return the pork and place back on fire. Continue cooking on low heat flipping the pork a couple of times to absorb some of the sauce. When the sauce thickens remove the pan from heat.
Serve hot with white rice and steamed vegetables. Enjoy!