Brainy Gourmet

Brainy Gourmet
The Doctor is into Delicious!

Monday, February 27, 2017

Pork Medallions with Mushrooms and Dried Plums in a Creamy Mustard Sauce!

This is an absolute favorite at our house. It takes me think of my last visit to northern Europe. First, because of the cream mustard sauce and second because of the dark woody taste of the mushrooms along with the dried plums, very rustic.

You will need: one 1-1/2 lb. pork loin, one onion, woody mushrooms (Bavarian), dried plums, and creamy style 'horseradish' mustard or a Dijon and of course heavy cream. Begin by sauteing one whole chopped onion in olive oil and butter. Wash and shave the mushrooms adding them to the skillet with the onion ...once the onion has browned. Push aside the onion and mushrooms to add the pork loin cut into a medallion size. Richly browned on both sides until the juices run down when you push on them. Bring back in the onion/mushrooms, add 1/4 lb of dried plums, mix together and pour in 1/3 cup of heavy cream and 1 large tbs of mustard.

Prepare a side of potatoes and green beans...

 ~ Tutti a Tavola!

No comments:

Post a Comment