Pork Tenderloin Medallions with Mushrooms & Port Wine Cream Sauce

How to Make Pork Tenderloin Medallions with Port Wine Cream Sauce.

Tonight, is a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.    Tender and juicy pieces of pork tenderloin seasoned and dipped in a light coating of flour, then sauteed in butter in a stainless-steel pan, topped with mushrooms and a creamy and savory sauce made from port wine, chicken stock, lemon juice, heavy cream and butter.

Our “Mise En Place” for tonight’s dish is

The Meat
1 lb Pork Tenderloin
1/2 Stick of Unsalted Butter
2 Tablespoons of Extra Virgin Olive Oil
½ Cup of Flour
1 Teaspoon Each Paprika, Coriander, Onion Powder, Garlic Powder, Salt, & Pepper

The Sauce
2 Tablespoons of COLD Unsalted Butter
8 oz of Sliced Mushrooms
½ Cup of Port Wine
1 Cup of Chicken Stock
2 oz of Fresh Squeezed Lemon Juice
½ Cup of Heavy Whipping Cream
1 Teaspoon Dijon Mustard
Salt & Pepper to Taste

Preparation
In a small pot, bring the heavy cream up to a simmer. Make sure that you stir the cream frequently so that it doesn’t burn.

Turn the oven on at 170 degrees. This will be used to keep the food warm as we cook.

In a large pan, add in the ½ stick of butter on medium high heat. The French version of this recipe is to use butter only; you can add a few tablespoons of extra virgin olive oil if you want to.  

Add the mushrooms to the pan and give them a nice stir ensuring that all the mushrooms are coated with the butter.  Season with salt & pepper.

Sautee the mushrooms until they are browned which will take about 10 minutes.  When the mushrooms are browned, put them onto a plate and place them in the oven to stay warm.

To prepare the meat, remove any silver skin, then cut the pork tenderloin into 2-inch-wide pieces. Using a whisk, mix the seasonings and flour together in a bowl. Coat each piece of the sliced tenderloin and set them onto a plate.

In the same pan that the mushrooms were cooked, add the pieces of seasoned pork tenderloin medallions and cook them for three minutes on the top, then another three minutes on the bottom, then cook the sides for one minute each.   If you have a meat thermometer, check to make sure that the internal temperature is 145 degrees for medium rare. Be sure that you don’t overcook the meat; these should be tender and juicy.  Place the pork medallions onto a plate and place them in the oven to stay warm.

Now we’ll make our sauce. Pour in the port wine into the pan. Use a wooden spoon to deglaze the pan and remove any pieces of mushrooms or meat that stuck onto the pan. Add in the chicken stock, lemon juice, and heavy whipping cream, and turn the heat up to medium high. Bring the liquids up to a simmer for a few minutes to let them reduce. To help thicken the sauce and add flavor, use a strainer, and add a few tablespoons of the seasoned flour into the sauce and stir it in with a whisk.  After the sauce has reduced, remove the pan from the heat, and add in two pieces of cold butter and a teaspoon of Dijon mustard, and give it a nice stir.

Add the mushrooms back in the sauce and give them a nice stir.

And now it’s time to plate our dish. And there it is! a Taste of France… Pork tenderloin medallions with mushrooms and port wine cream sauce.

It was delicious!

Until next time,
Bon Appetit…
Ciao,
Mark