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Oat-crusted pork medallions with spicy mushroom sauce recipe

Oat-crusted pork medallions with spicy mushroom sauce recipe


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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork
  • Cuts of pork
  • Pork fillet

Oats make a delicious and healthy topping for meat and fish, as with these pork medallions. Because they are so versatile, oats can be used to make a host of tasty but heart healthy dishes.

14 people made this

IngredientsServes: 4

  • 400g lean pork fillet
  • 2 tablespoons rapeseed oil
  • 125g oats
  • 2 teaspoons chilli powder
  • 320g pack mushrooms, sliced
  • 2 teaspoons Worcestershire sauce
  • 4 teaspoons reduced salt gravy granules
  • 25g pack parsley, chopped

MethodPrep:15min ›Cook:20min ›Ready in:35min

  1. Cut the pork fillet into 8 slices, place each piece between 2 sheets of cling film and beat with a rolling pin until thin. Brush with a little of the oil.
  2. Mix the oats and chilli powder together and press on both sides of the pork medallions to evenly coat.
  3. Heat the remaining oil in a frying pan and fry the pork in 2 batches for 3 minutes each side until cooked throughout. Remove from the pan and keep warm.
  4. Add the mushrooms to the pan with the Worcestershire sauce and fry for 2 to 3 minutes. Mix the gravy granules with 300ml boiling water and add to the pan and cook for 1 to 2 minutes. Season with black pepper, add the parsley and pour over the pork. Serve.

Tips

This is lovely served with green beans and a wild and long grain rice mix or mashed potato. Add hot smoked paprika for extra flavour instead of the chilli powder.

Oat tips

Look out for the different types of oats: rolled and pinhead oats make great toppings on sweet and savoury dishes, while oatmeal is ideal for thickening soups and casseroles instead of flour.

See it on my blog

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Oat Coated Pork with Spicy Mushroom Sauce Recipe

Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.

Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.

Saturates

On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.

Carbs

Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.

Sugars

On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.

Fibre

Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.

Protein

All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.

A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.

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Recipe Summary

  • 2 cups fresh sliced mushrooms
  • ¼ cup butter
  • 1 tablespoon butter
  • 1 tablespoon shallots, minced
  • ½ cup chopped mushrooms
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • ¼ cup red wine
  • 2 cups beef broth
  • 1 tablespoon arrowroot powder
  • salt to taste
  • freshly ground black pepper

In a medium saute pan, melt 1/4 cup butter over medium heat. Add sliced mushrooms cook and stir until soft. Remove mushrooms from pan, and set aside.

Add 1 tablespoon butter to pan, and melt . Add shallots cook and stir until translucent. Add mushrooms, and cook until soft. Add thyme, bay leaf, and red wine. Reduce.

In a small bowl, dissolve arrowroot in 1/4 cup cold beef broth. Stir remaining broth into sauce, and bring to a boil. Whisk in arrowroot mixture, and stir until thick. Add reserved mushrooms. Season to taste with freshly ground black pepper and salt.


If using 14 oz. NY strip steak or 28 oz. NY strip steak, follow same instructions as pork in Steps 2, and 3, cooking until steak reaches a minimum internal temperature, 9-11 minutes per side. Halve to serve.

If using sirloin steaks, follow same instructions as pork in Steps 2 and 3, cooking until steak reaches minimum internal temperature, 5-7 minutes per side.

If using chicken breasts, follow same instructions as pork in Steps 2 and 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side.

    1

Cook the Green Beans

Mince garlic. Trim ends off green beans, if necessary. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add green beans, garlic, and 2 Tbsp. water to hot pan and stir to combine. Cover, and cook undisturbed until green beans are tender, 7-9 minutes, stirring once halfway through. If green beans need more time, add 2 Tbsp. water and stir occasionally, 1-3 minutes. Uncover, and stir in ½ tsp. salt and a pinch of pepper. Remove from burner. Cover and set aside. While green beans cook, cook pork.

Start the Pork

Cut mushrooms into ¼" slices. Pat pork dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Add pork to hot pan and cook until lightly browned, 3-5 minutes. Flip pork, placing on edge of pan.

Finish Pork and Make Mushroom Sauce

Add mushrooms to empty center of hot pan. Cook both undisturbed until pork reaches a minimum internal temperature of 145 degrees, 3-5 minutes. Remove pork to a plate and rest, 3 minutes. Keep mushrooms on burner. Stir in 2 Tbsp. water, cream cheese, demi-glace, and a pinch of salt and pepper. Bring to a simmer. Once simmering, stir until creamy and thickened slightly, 1-2 minutes. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached. Remove from burner.

Finish the Dish

Plate dish as pictured on front of card, topping green beans with Parmesan, and pork with mushroom sauce and crispy onions. Bon appétit!

Home Chef is a meal kit delivery service - order and receive home food delivery weekly. Choose from 21 fresh recipes featuring steak, chicken, pork, fish, vegetarian options, and beyond to meet your cooking needs each week.


Pork Medallions with Creamy Mushroom Leek Sauce

Pork Medallions with Creamy Mushroom Leek Sauce sounds fancy, but is really just an easy, one pan, comfort food dinner! Sliced pork tenderloin nestled in a super creamy sauce for a healthy and delicious weeknight meal!

Happy Friday friends! As promised if you read my blog post last week about my trip to a pig farm, here’s the pork recipe to go with it Pork Medallions with Creamy Mushroom Leek Sauce.

Sounds kind of fancy doesn’t it? Pork medallions, they sound like they should be covered in gold and placed on a pedestal. As fancy as it sounds, the pork medallions are really just a pork tenderloin that’s been cut into slices. They’re basically mini pork chops. I could have used a chop for this recipe, but the tenderloin is my favorite cut, right next to the shoulder. I love that it’s a lean cut, yet full of flavor and tender…assuming you don’t cook it to death. Pork isn’t chicken, it can still be a little pink.

On the last day of the pork tour in Minnesota we were able to see how a pig is fabricated. It was fascinating for me to see where every cut of pork came from and how there was essentially no waste when breaking down the pig. I’m all for using as much of the animal as possible out of respect for it’s life and because I hate to see things go to waste. Fabrication is truly an art and something I would love to learn one day.

You’ll be happy to know that when you make these Pork Medallions with Creamy Mushroom Leek Sauce, you’ll only need a large skillet to cook everything in. The simplicity of this meal and the fact that it’s on the table in 30 minutes, makes it great for weeknights. It can be eaten as is right out of the skillet or you could put it on top of egg noodles for a kid friendly dinner. The creamy sauce that the pork medallions are nestled in, is actually quite healthy. There’s no cream, but rather low-fat milk, cream cheese and Greek yogurt to make it thick and creamy. The mushrooms and leek add great flavor to the sauce and add a heartiness to the meal. If you’re looking for a new way to use a pork tenderloin and a meal that sounds fancy, but is really just good old comfort food, then you have to give these pork medallions a try! Enjoy!


Pork Tenderloin with Creamy Mushroom Sauce

When life gets messy, make something saucy. I'm sure someone has that embroidered on a pillow or something like that. If not, they should. Life has been completely crazy lately, but we've still been eating well. One of the greatest skills I've acquired while teaching myself to cook has been learning to make sauces from scratch. This recipe is a version of one that I made when Michael and I were first married that got me really excited about cooking. Call it a baby-step to the big guns, if you will. (Mother sauces would be the big guns in this instance. A series of posts on that topic is coming soon. ) Making a great meal at home with real ingredients doesn't have to be difficult, fussy, or time-consuming. This dish is a great main course especially when the weather is scorching, since you only need a large skillet and one stove burner. No turning on the oven is a good thing some days. This pork tenderloin is a good thing any day.

This Pork Tenderloin with Creamy Mushroom Sauce uses sour cream in the sauce to add an extra richness that goes wonderfully with not only the pork, but we have also come to love it with mashed potatoes for an ultimate weeknight dinner. Asparagus would be a great addition to the menu as well.


Preparation

  • Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess.
  • Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil.
  • To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.

Serve the pork and sauce over egg noodles or with an herb risotto on the side.


Preparation

  • Trim the pork of any silverskin and excess fat, and cut on the diagonal into 1/2-inch-thick medallions.
  • In a small measuring cup, whisk together the soy sauce, 2 Tbs. of the rice vinegar, 2 Tbs. of the brown sugar, the garlic, ginger, 1/2 Tbs. of the sesame oil, and 2 tsp. of the chile sauce. Toss 1/2 cup of this mixture with the pork medallions in a large bowl reserve the remaining mixture to use as a sauce. Let the pork sit at room temperature for 25 minutes or refrigerate for up to 2 hours.
  • Meanwhile, in another large bowl, toss the cabbage and the carrot with half of the scallions, 1 Tbs. of the canola oil, 1 tsp. salt, and the remaining 2 Tbs. rice vinegar, 1 Tbs. brown sugar, 1/2 Tbs. sesame oil, and 1 tsp. chile sauce. Let sit for 15 minutes, toss again, and transfer to a large serving platter.
  • Heat 2 Tbs. of the canola oil in a 12-inch, heavy-based skillet over mediumhigh heat until shimmering hot. Remove the pork from the marinade, shaking off the excess, and transfer the pork to a clean plate. Discard the marinade. Add half of the pork medallions to the skillet, spacing them evenly. Cook them without touching until well browned, about 2 minutes. Flip and cook until the pork is just cooked through (slice into a piece to check), about 2 more minutes. Set the pork on top of the slaw. Pour out the oil and wipe the pan with paper towels (if the drippings on the bottom of the pan look like they may burn, wash the pan). Return the pan to medium-high heat. Add the remaining 2 Tbs. canola oil, and cook the remaining medallions in the same manner. Top the slaw with the remaining pork, and pour the reserved soy-ginger sauce over the medallions. Serve immediately, sprinkled with the remaining scallions.

The spicy flavors of this dish call for a lush, fruity red without a lot of tannin. Australian shiraz is a good match. Try the Penfolds Thomas Hyland and the Peter Lehmann Barossa.


It was the LAM’s birthday and he wanted an Italian dinner.

So I cooked some Italian food.

And this was one of the dishes I cooked.

I rarely use French tarragon when I cook, but I found that I really liked the flavors it imparted to this dish.

I always have problems finding Marsala in Singapore, and to be honest, since I rarely use it, it made no sense to get a bottle of Marsala just to cook one dish. Hence I substituted the Marsala with a dry white wine. Yes, it works just as well!

I also loved the mushrooms in this dish. But then again, I love mushrooms in most things. You can also add cooked baby potatoes or French beans to the dish if you like.

The thing to note is to ask your butcher for the tender cuts of pork tenderloin, the cuts that stay soft after cooking!

Here are the instructions on how to cook this.

In a skillet or casserole, heat olive oil and fry the pork fr about 2 minutes on each side. Transfer the pork in a bowl and set aside.

Add the mushrooms and cook for 2 minutes. Stir occasionally.

Return the pork into the casserole. Add white wine (or Marsala). Let this bubble for about 2 minutes then add the stock and cream.

Stir in the chopped (or whole) tarragon leaves.

Season with salt and black pepper. Let this bubble on low heat for about 15 minutes (watch the liquid level, and stir occasionally) until the sauce has reduced and the pork is tender.

Serve immediately with pasta or a salad.

The slight bitter after taste of the tarragon, the not-too-creaminess of the sauce, the tender pork and the earthy mushrooms. This makes a really great one-pot meal!

Happening soon! First time ever – 16 cooking bloggers coming together to host a Chinese New Year US$160 Ang Pow GIVEAWAY to one lucky winner!

What are you cooking and/or baking for the upcoming Chinese New Year? Why not join the Cook and Celebrate: CNY linky organised by Zoe from Bake for Happy Kids, Yen from Eat Your Heart Out and yours truly, Diana from The Domestic Goddess Wannabe and share your amazing dishes with us? Linky starts 1 February and will remain opened for a month!


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Watch the video: Chef στον αέρα. Τηγανιά μανιταριών με μ - 14102015 (July 2022).


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