Introduction:
Pork medallions in pepper cream sauce is a delectable dish featuring tender pork medallions smothered in a creamy and peppery sauce. This elegant yet straightforward recipe is perfect for special occasions or a cozy dinner at home. With its combination of succulent pork, flavorful sauce, and aromatic spices, pork medallions in pepper cream sauce is sure to impress your guests or satisfy your family’s cravings.
Origin and Cultural Significance:
While the exact origin of pork medallions in pepper cream sauce is unclear, dishes featuring pork and creamy sauces are found in various cuisines around the world. This particular recipe likely draws inspiration from European culinary traditions, where pork is a popular protein choice, and creamy sauces are often used to enhance its flavor. The addition of peppercorns to the cream sauce adds a subtle spiciness and depth of flavor, creating a dish that is both comforting and sophisticated.
Ingredients Quantity:
- Pork tenderloin, cut into 1-inch thick slices (medallions): 1 lb (450g)
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Garlic cloves, minced: 2
- Shallots, finely chopped: 2
- Peppercorns, crushed: 1 tablespoon
- Heavy cream: 1 cup (240ml)
- Chicken or vegetable broth: 1/2 cup (120ml)
- Fresh parsley, chopped: for garnish
Optional Additions:
- White wine for deglazing the pan
- Dijon mustard for added flavor
- Worcestershire sauce for depth of flavor
- Mushrooms or bell peppers for extra texture
Instructions:
- Preparing the Pork Medallions:
- Season the pork medallions with salt and black pepper on both sides.
- In a large skillet, heat the olive oil over medium-high heat.
- Add the pork medallions to the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the pork from the skillet and set aside.
- Making the Pepper Cream Sauce:
- In the same skillet, add the minced garlic and chopped shallots. Cook for 2-3 minutes, or until softened and fragrant.
- Add the crushed peppercorns to the skillet and cook for another minute to release their flavors.
- Deglaze the skillet with the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
- Stir in the heavy cream and bring the mixture to a simmer.
- Allow the sauce to simmer for 5-7 minutes, or until it has thickened slightly.
- Combining the Pork and Sauce:
- Return the cooked pork medallions to the skillet, nestling them into the sauce.
- Cook for an additional 2-3 minutes, or until the pork is heated through and the sauce has thickened to your desired consistency.
- Taste and adjust the seasoning, adding more salt or pepper if needed.
- Garnishing and Serving:
- Sprinkle the pork medallions and sauce with chopped fresh parsley for a burst of color and freshness.
- Serve hot, with your choice of side dishes such as mashed potatoes, rice, or roasted vegetables.
Tips for Success:
- To ensure even cooking, make sure the pork medallions are of uniform thickness.
- Crushing the peppercorns before adding them to the sauce releases their flavor more effectively.
- Be careful not to overcook the pork, as it can become dry and tough. Aim for an internal temperature of 145°F (63°C) for medium doneness.
- For a richer sauce, you can add a splash of white wine or a dollop of Dijon mustard to the skillet along with the cream.
- Leftover pork medallions in pepper cream sauce can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave before serving.
Conclusion:
Pork medallions in pepper cream sauce is a sophisticated yet simple dish that is perfect for any occasion. With its tender pork, creamy sauce, and bold peppery flavor, this recipe is sure to become a favorite in your repertoire. Whether served for a dinner party or a cozy night in, pork medallions in pepper cream sauce is a delicious and satisfying meal that will impress your guests and leave everyone craving more. Enjoy the rich and comforting flavors of this elegant dish!
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