Cherry & Dennis Recipes
Pork Medallions with Mushroom Mustard Sauce
蘑菇芥末汁豬柳件
Recipe overview
Thick pork medallions are quickly seared and finished in a homestyle mushroom, Dijon and light cream pan sauce in 30 minutes.
01
Ingredients
Main ingredients
- 600 g pork tenderloin
- 250 g mushroom
- 1 piece onion
- 2 clove garlic
Seasoning
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp Black pepper
Sauce
- 1 tbsp Dijon mustard
- 180 ml chicken stock
- 80 ml cooking cream
Garnish
- 2 sprig thyme
02
Tools
- knife
- cutting board
- mixing bowl
- measuring cup
- measuring spoons
- frying pan
- tongs
- wooden spoon
- food thermometer
- serving plate
03
Steps
Step 1
Cut eight medallions
Cut 600 g pork tenderloin crosswise into exactly 8 medallions about 2.5 cm thick.
Step 2
Prepare mushrooms and aromatics
Slice the mushrooms, finely slice the onion and chop both garlic cloves; keep them separate.
Step 3
Season the pork
Season both sides of all 8 medallions evenly with all the salt and black pepper.
Step 4
Heat pan and oil
Heat the frying pan and olive oil over medium-high heat for exactly 2 minutes.
Step 5
Sear first side
Place all 8 medallions in one uncrowded layer and sear the first side for exactly 3 minutes without moving.
Step 6
Sear second side and remove
Turn and sear the second side for exactly 3 minutes, then move all 8 medallions to a clean white plate.
Step 7
Cook onion and mushrooms
Reduce to medium and cook onion and mushrooms in the same pan for exactly 4 minutes until soft and lightly golden.
Step 8
Add garlic and mustard
Add the garlic and Dijon mustard and stir continuously for exactly 1 minute.
Step 9
Add stock and reduce
Pour in the chicken stock, scrape up the fond and bubble over medium heat for exactly 2 minutes.
Step 10
Stir in cream
Reduce to low, stir in the cream and cook for exactly 1 minute until smooth; do not boil hard.
Step 11
Return pork and check
Return all 8 medallions and juices, simmer on low for exactly 2 minutes and confirm the thickest centre reaches at least 71°C.
Step 12
Finish and serve
Strip the thyme leaves into the sauce and serve all 8 medallions with the mushroom sauce on a white plate.
Common mistakes
- Starting the heat before mise en place is complete causes uneven doneness.
- Crowding the pan makes meat release water instead of browning evenly.
- Serving without checking the stated centre doneness or tasting the sauce.
Tips
Measure every ingredient by group before starting.
Adjust salt and pepper gradually only after the sauce has reduced.
