Medallions of Pork with Mushrooms in Cognac-Cream Sauce
Makes 4 to 6 servings This recipe is from “The new German Cookbook” by Jean Anderson and Hedy Würz.
1 to 1 ¼ pounds pork tenderloin, sliced ½ inch thick
5 tablespoons unsalted butter (divided)
¼ cup cognac
¼ cup Riesling wine
½ cup beef broth 1 pound baby Portobello mushrooms (also called cremini), cleaned and thinly sliced
¼ cup minced shallots
2 cups half-and-half cream
Salt and pepper
Preheat oven to 200 degrees.
Brown pork in 2 tablespoons of the butter in a large, heavy skillet over medium-high heat, remove to a shallow baking dish, cover with foil and keep warm.
Add cognac and wine to skillet and heat 1 to 2 minutes, scraping up any browned bits. Add broth and boil, uncovered, until reduced by two-thirds. Pour cognac mixture over pork, re-cover and set in preheated oven.
Add remaining 3 tablespoons butter to skillet, add mushrooms and shallots, and sauté 8 to 10 minutes, until mushrooms are limp and their juices have evaporated. Stir pork medallions and all liquid back into skillet, add half-and-half and simmer, uncovered — but do not boil — over medium-low heat 10 to 15 minutes, until cream reduces by half and is the consistency of thin white sauce. Season to taste with salt and pepper, and serve at once.
Per serving (figuring 4): 492 calories, 13g carbohydrate, 29g protein, 32g fat (19g saturated), 143mg cholesterol, 257mg sodium, 2g fiber.