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  • Pork Medallions In A Red Wine Cream Sauce

    4 votes
    Pork Medallions In A Red Wine Cream Sauce
    Prep: 15 min Cook: 20 min Servings: 4
    by Nanette
    92 recipes
    >
    An absolutely delicious pork dish. The "little ear" pasta is the perfect shape to capture this rich, full-bodied sauce. It's surprisingly quick and easy. A real pleaser!

    Ingredients

    • 1 lb pork fillet
    • 4 Tablespoons olive oil
    • 8 oz button mushrooms, sliced
    • 12 oz orecchiette pasta (shaped like little ears)
    • 1/4 cup heavy cream
    • 1/2 teaspoon gravy master (optional)
    • salt
    • red wine sauce:
    • 1 Tablespoon olive oil
    • 1 shallot, chopped
    • 1 Tablespoon tomato paste
    • 1 cup red wine (I used Merlot)
    • 1 scant teaspoon salt
    • 1 teaspoon oregano
    • 1 teaspoon of garlic powder

    Directions

    1. You need 1 pot for pasta, 1 medium skillet, 1 large skillet
    2. Follow directions for cooking orecchiette pasta. Meanwhile: Let's make the red wine sauce
    3. In medium skillet heat the oil
    4. Add chopped shallot and cook until clear
    5. Stir in tomato paste, red wine, oregano, salt and garlic powder
    6. Heat at a simmer to reduce then set aside
    7. Pound pork fillet between plastic wrap until very thin
    8. Slice pieces lengthwise then across to form small medallions
    9. In larger skillet, heat oil and stir-fry pork for 4 minutes
    10. Add mushrooms and salt and stir fry for 2 more minutes
    11. Transfer red wine sauce to pork skillet. Stir well
    12. Simmer for 12 minutes
    13. Add cream. Stir well
    14. Add gravy master (optional) if you like a darker sauce. Stir well
    15. When pasta is al dente, drain well. To plate: Put pasta on a plate and ladle pork with red wine cream sauce over pasta
    16. This recipe adapted from Perfect Pasta, Parragon Books, 2007

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    Reviews

    • Paul Noble
      Paul Noble
      I've not tried this yet but it sounds good. Never heard of orecchiette pasta before. I'm always looking for new and different forms of pasta.
      • Patrick Travis
        Patrick Travis
        Was out on the lake all day fishing and was late getting home. Had some friends comming over for dinner and had to scramble to get this ready before they arrived. Preped the meat (used pork loin sliced 1/4" thick and lightly pounded and fresh orageno from my garden), sliced the mushrooms, and had all of the ingredients measured and out for the sauce before they arrived.

        Sat back when they arrived and had a couple of beers then started cooking. The smells were great and when I put it on the table everybody raved about the flavor. About 1/2 way through the meal I realized I forgot to add the cream!! The result of this? Great flavor and way fewer calories. This does not need the cream to be fantastic.

        Just a note, I basically doubled the recipe and between two couples there was about half a serving left.

        Comments

        • Nanette
          Nanette
          Why thanks for the consideration of making this dish. It's a good one and easy too. Glad I could introduce you to "little ears"...a nice change and good for holding a great sauce. N
          cucinananette.blogspot.com

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