Saturday, January 29, 2011

Pork Medallions in a Creamy Porcini Sauce

Wild, earthy mushrooms, black pepper and whiskey - I love those flavors together. This pork dish is my own creation, inspired by my Filet with a Whiskey Reduction as well as my Filet Au Poivre.

  • 2 boneless pork chops or 1 small pork tenderloin, cubed into medallions
  • Salt, freshly ground black pepper, dried thyme
  • Olive oil
  • 1 shallot, chopped
  • 6 dried porcini mushrooms
  • 1/4 c whiskey
  • 1/4 c brandy
  • 1/4 c light cream
  • Place mushrooms in a cup of hot water; let sit to rehydrate. Remove from the water and chop, reserving the water.
  • Season pork medallions generously with black pepper, then thyme, then salt (just a few pinches salt)
  • Heat about 2 tbsp olive oil in a large saute pan over medium high heat
  • Add pork and cook approximately 2 min per side until all sides are golden brown, about 10-12 minutes. If the pork is still not cooked through. Transfer the pan to a 400 degree oven until just cooked, remembering it will continue to cook as it rests. Transfer the pork to a dish and keep warm.

  • Add another tbsp oil to the pan
  • Add shallots and mushrooms, saute 2-3 min
  • Add the whiskey and brandy, let simmer for 3-4 minutes, stirring to scrape up the brown bits.
  • Add a small amount of the mushroom water (maybe 3 tbsp); reduce heat and add the cream; bring to a slow simmer. Season with salt and pepper.
  • Optional: whisk in 1 tbsp butter.
  • Serve sauce over pork.

Print this post

1 comment:

  1. This is my kind of dish! I usually use sherry for dishes like this but whiskey sound fantastically adventurous! I love it ;)