Sesame Pork Medallions with Mushroom Sauce I present to you a recipe I saw on the blog
Doumdoum feasts weekend. I have not had the same problem for the sauce, I think I did not put enough cornstarch and we were so anxious to eat the sauce was earlier liquid. It was still delicious!
Ingredients: 1 pork tenderloin, fat removed, cut diagonally into eight slices ¾ inch thick
¾ c. Tea
pepper 2 cups fresh mushrooms, sliced (1 pack 227g) 1 cup
consomme or beef broth 4 c.
teaspoon lemon juice 2 tbsp
teaspoon brown sugar 2 tablespoons
teaspoon Dijon mustard
1 / 8 cup salt (I have not made) 1 tbsp
tablespoons cornstarch 2 tablespoons
tablespoons water 2 cups rice (or pasta) cooked, hot
sprigs parsley (optional)
Method: - On a work surface, place the pork slices between plastic wrap . Using a mallet, flatten the slices of pork to ½ inch thick, giving them the form of medallions. Remove the plastic wrap, place the medallions on a plate and sprinkle with pepper.
- In a large nonstick skillet sprayed with vegetable coating (like Pam), cook the pork medallions over medium heat for about 3 minutes on each side. Remove the medallions from the skillet and place on a plate. Cover with foil and keep warm.
- In the skillet, add mushrooms with a little olive oil and cook, stirring occasionally, for 3 minutes or until they are lightly browned. Gradually add the broth, lemon juice, brown sugar, Dijon mustard and salt and mix. Bring to a boil, reduce heat and simmer uncovered for 5 minutes.
- In a small bowl, whisk, dissolve cornstarch in water. Add this mixture to the mushroom mixture and cook, stirring, until sauce is thickened and bubbly. Cook, stirring, for 2 minutes. Add the reserved pork medallions with mushroom sauce over low heat.
- Using a spoon, spread the hot rice (or pasta) and the medallions on plates. Spoon mushroom sauce and garnish with parsley sprigs (if desired). Serve immediately.
Source: Boost, April 2001 and Doumdoum feasts!
