Pork Medal­lions with Sage, Mush­rooms and Creme Fraiche

(serves 4)

1 1/2 lbs pork fil­let, trimmed of all mem­branes and fat, sliced into 12 medal­lions
2 tbsps but­ter
16 sage leaves
4 cloves gar­lic, minced
1 shal­lot or 1/2 white onion, minced
12 medium mush­rooms of your choos­ing, sliced thick
2 tbsps Marsala wine, or Cal­va­dos or brandy
1 cup creme fraiche (half-fat works fine)
sea salt and black pep­per to taste

Melt but­ter in large skil­let until brown and drop in sage leaves in a sin­gle layer. Cook until crisp and set aside. Bring up heat to high and place pork in skil­let, again in a sin­gle layer. Brown on first side, then turn and brown on sec­ond side. The meat should still be quite raw on the inside. Remove to a plat­ter and keep warm.

Add gar­lic, shal­lot or onion and mush­rooms to skil­let and saute until mush­rooms give off juice. Pour in wine or Cal­va­dos or brandy and sim­mer high for a minute or so. Whisk in creme fraiche and lower heat to a very low light. Stir until beau­ti­fully creamy, then lower pork medal­lions into sauce in a sin­gle layer. Cook for about five min­utes, spoon­ing sauce over pork quite con­tin­u­ously. When the pork feels firm to the touch, it’s done. Sea­son and you’re ready.

Serve over steamed rice and crush the sage leaves over top. Sim­ply LUSCIOUS.

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