RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1490
| View Recipe |
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| Recipe Name: |
Medallions of Pork with Mushroom Sauce |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2007-05-06
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| Course: |
Entree |
Used in Baskets: |
No |
| Base: |
Pork |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
200 |
Approx. Cost/Serving: |
$3.68
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Brussels Sprouts with Ginger. |
| Comments: |
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Ingredients:
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Directions:
Preheat oven to 200 degrees.
In a small bowl, combine dried mushrooms with enough boiling water to cover. Cover with plastic wrap and set aside for 20 minutes.
In a large heavy-gauge skillet, melt 3 tablespoons butter with 1 tablespoon oil over medium-high heat until sizzling. Add 4 pork medallions and sauté for 4 to 5 minutes per side.
Transfer pork to a large platter and cover with foil to keep warm. Repeat for the remaining medallions with the rest of the butter and oil. Place platter in the preheated oven to keep warm.
Pour off fat, return skillet to medium-high heat, and stir in port, stock and tarragon. Bring liquid to a boil, reduce heat to medium, and cook until reduced by half and slightly thickened, about 15 minutes.
While liquid is reducing, prepare limes if using and wrap in plastic and store in the refrigerator.
Drain mushrooms in a large strainer and rinse under cold running water to remove any grit. Chop mushrooms finely, wrap them in paper towels, and squeeze out as much moisture as possible.
Add mushrooms, vinegar and pepper to taste to the skillet and cook mixture, stirring, for 2 minutes. Remove from heat, cover and keep warm until read to serve.
Arrange 2 medallions on each plate, top each medallion with about 2 tablespoons of the mushroom sauce. Garnish with lime slices. |
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Brussels Sprouts with Ginger
(Add to shopping list) :
1 Tablespoon ginger root grated
1 to taste salt and pepper
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Directions:
Wash and trim Brussels sprouts.
In a large saucepan fitted with a steamer basket, bring 1 inch of water to a simmer over medium heat.
Place Brussels sprouts in steamer basket and cook, covered, for 7 to 10 minutes, or until just tender and green.
In a large skillet, melt butter over medium heat. Add ginger and Brussels sprouts and cook, tossing, until Brussels sprouts are well coated with butter. Add lemon juice and salt and pepper to taste, and toss again, about 1 minute.
Serve. |
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| Nutrition per Serving: |
| Calories: |
456 |
Total Carbs: |
5.0 |
Net Carbs: |
0.0 |
| Cholesterol: |
90.0 |
Fat: |
29.6 |
Protein: |
31.40 |
| Fiber: |
0.25 |
Sodium: |
76.13 |
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