Pork Medallions with Mushroom Sauce
Yield 20 -24 dinner servings
8-10 LBS BONELESS PORK LOIN (Sliced into medallions of 1/4 inch thick, lightly dusted with white pepper and salt)
1/2 CUP EXTRA VIRGIN OLIVE OIL
1-1/2 LBS ONION RINGS (Sliced thin about 1/8 inch thick)
1-1/2 CUPS WHITE WINE
2 TBSP FRESH MINCED GARLIC
1 LB FRESH MUSHROOMS (Sliced)
2-24oz CANS MUSHROOM SOUP
1 TBSP MUSHROOM SOY
1 TSP GROUND WHITE PEPPER
1 TBSP MAGGIE SEASONING
Use only enough oil to lightly coat the bottom of the large ( 10 quart) Dutch oven. Over medium/high heat place only enough pork as to coat the bottom of the pan, brown the medallions on both sides, remove the medallions as they are browned (DO NOT OVER COOK). Add oil as needed and continue to cook the remaining medallions, when the last batch is completed, remove pork (leave the drippings). Reduce heat to low and add onions. Deglase the pan with wine and garlic, cover and allow to simmer for 15 minutes. Add mushrooms and simmer for another 5 minutes.
Maintain heat on low and add all sauce ingredients, stir sauce to completely to
absorb all drippings. Replace the pork and simmer for 20 - 30 minutes.
Arrange pork on a warmed serving tray in a circular- fallen domino fashion, leave the center of the pan open and available for the sauce. Ladle sauce into center of serving dish, drizzle some of the sauce on the medallions, garnish with fresh parsley sprigs.
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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 27, 2009.