Medallones de cerdo con salsa de champiñones (Pork Medallions with Mushroom Sauce) is a flavorful and elegant dish. The pork medallions are tender and juicy, complemented by a creamy mushroom sauce that's rich in flavor. Here’s how you can prepare this delicious dish:
Ingredients:
For the Pork Medallions:
- Pork loin (500g, cut into 1-inch medallions)
- Salt and pepper (to taste)
- Olive oil (2 tablespoons)
- Butter (1 tablespoon, for added richness)
For the Mushroom Sauce:
- Mushrooms (250g, sliced; cremini or button mushrooms work well)
- Shallots (1-2, finely chopped)
- Garlic (2 cloves, minced)
- White wine (1/2 cup; optional, can be replaced with broth)
- Chicken or vegetable broth (1/2 cup)
- Heavy cream (1/2 cup)
- Dijon mustard (1 tablespoon)
- Thyme (1 teaspoon, dried or fresh)
- Salt and pepper (to taste)
- Parsley (for garnish, chopped)
Instructions:
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Prepare the Pork Medallions:
- Season the pork medallions with salt and pepper on both sides.
- Heat olive oil and butter in a large skillet over medium-high heat.
- Add the pork medallions to the skillet and cook for about 3-4 minutes on each side, or until they are browned and cooked through (the internal temperature should reach 145°F or 63°C). The cooking time may vary depending on the thickness of the medallions.
- Remove the medallions from the skillet and set aside, keeping them warm.
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Make the Mushroom Sauce:
- In the same skillet, add a little more olive oil if needed and sauté the chopped shallots over medium heat until they are soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden brown, about 5-7 minutes.
- Pour in the white wine (if using) and cook for 2-3 minutes, allowing the alcohol to evaporate and the wine to reduce slightly.
- Stir in the chicken or vegetable broth and let it simmer for another 3-4 minutes.
- Reduce the heat to low and add the heavy cream, Dijon mustard, and thyme. Stir until the sauce is well combined and heated through. Adjust seasoning with salt and pepper to taste.
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Combine and Serve:
- Return the pork medallions to the skillet, spooning some of the mushroom sauce over them. Let everything simmer together for a couple of minutes so the flavors meld and the pork is heated through.
- Garnish with chopped parsley before serving.
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Serving Suggestions:
- Serve the medallones de cerdo with your choice of side dishes, such as mashed potatoes, rice, or roasted vegetables. The creamy mushroom sauce also pairs well with pasta or a side of crusty bread to soak up the sauce.
Tips:
- For an extra touch of flavor, you can deglaze the pan with a splash of brandy or cognac after browning the pork and before adding the wine.
- If you prefer a thicker sauce, let it simmer for a few more minutes to reduce further, or stir in a slurry made of cornstarch and water.
Medallones de cerdo con salsa de champiñones is a comforting and sophisticated dish that’s perfect for a special dinner or a weekend meal. The rich mushroom sauce enhances the tender pork, creating a harmonious and satisfying flavor experience.
