Pork Medallions with Chanterelles
Tender and juicy pork medallions meet the earthy richness of chanterelle mushrooms in this elegant yet approachable dish. Perfectly seared pork is bathed in a creamy white wine and thyme-infused sauce, with the delicate, nutty flavors of chanterelles taking center stage. This recipe, featuring just 20 minutes of prep and 30 minutes of cooking, is a delightful choice for a weeknight dinner or a special occasion. Serve these pork medallions with mashed potatoes, rice, or crusty bread to soak up every drop of the luscious sauce. Packed with savory flavors and a touch of freshness from parsley garnish, "Pork Medallions with Chanterelles" is comfort food with a gourmet twist.
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Recipe Information
Ingredients
- 1 lb pork tenderloin
- 8 oz chanterelle mushrooms
- 2 tbsp olive oil
- 2 tbsp butter
- 1 medium shallot
- 2 garlic cloves
- 0.5 cup dry white wine
- 0.5 cup heavy cream
- 0.25 cup chicken or vegetable stock
- 1 tsp fresh thyme leaves
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp fresh parsley
Instructions
Trim the pork tenderloin of any silver skin and slice it into 1-inch-thick medallions.
Season the pork medallions with salt and black pepper on both sides.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the pork medallions for 2-3 minutes per side until browned. Remove them from the skillet and set aside.
Lower the heat to medium and add the remaining olive oil and butter to the skillet.
Finely chop the shallot and mince the garlic cloves. Add them to the skillet and sauté for 2-3 minutes until softened and fragrant.
Gently clean the chanterelle mushrooms with a damp cloth and trim off any tough ends. Slice larger pieces in half if needed.
Add the mushrooms to the skillet and cook for 5-7 minutes, stirring occasionally, until they release their moisture and turn golden.
Deglaze the skillet with the white wine, scraping the bottom to release any browned bits. Cook for 2-3 minutes until reduced by half.
Stir in the chicken or vegetable stock and thyme leaves, then simmer for another 2 minutes.
Lower the heat to medium-low and slowly pour in the heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
Return the pork medallions to the skillet, along with any juices that have accumulated. Cook for 5-7 minutes, spooning the sauce over the medallions, until the pork reaches an internal temperature of 145°F (63°C).
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Garnish with freshly chopped parsley and serve immediately, paired with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1445 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 494 mg | 165% | |
| Sodium | 4335 mg | 188% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 7.8 g | ||
| Protein | 117.2 g | 234% | |
| Vitamin D | 13.0 mcg | 65% | |
| Calcium | 120 mg | 9% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 3544 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
