Pan Fried Pork Medallions with Creamy White Wine Sauce
Description
If you want to impress your family or friends, serve them this amazing yet simple to make dish. The pork medallions are tender and juicy and the white wine sauce is creamy and fabulous.
Ingredients
1 1/2 lb. pork tenderloin
1/2 t. kosher salt
1/4 t. freshly ground black pepper
2 T. olive oil
1/3 c. white wine, like Pinot Grigio or Chardonnay
1/2 t. chicken base
1/2 c. heavy cream
1/2 t. cornstarch
1 dash paprika
2 t. chopped fresh Italian parsley, for garnish
Directions
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Slice pork tenderloin into 1 inch medallions; lightly sprinkle each side with salt and pepper.
Warm a large stainless skillet over medium-high heat; add the oil and when it's shimmering, add pork to the hot skillet. Allow pork to cook without touching it for 3 minutes. Place a plate next to the stove along with a piece of aluminum foil to cover the pork.
Use a metal spatula to get underneath each medallion; flip each over, not worrying if they stick a bit. Cover with a lid; cook for 3 minutes. Lift each medallion with the spatula; transfer to the plate. Cover lightly with foil to keep warm.
Place the empty skillet back on the stove over medium heat; add the wine to the hot skillet; use a spatula to scrape up the little browned bits of meat and deglaze the pan. Add the chicken base; whisk to combine; cook for about 2 minutes.
In a small cup, whisk the cornstarch and paprika into the cream until smooth. Add the cream into the pan slowly, whisking until combined; continue cooking over medium heat, stirring constantly until it thickens slightly, about 1 minute.
Serve with the sauce poured over the pork and garnished with fresh parsley.
4 servings.