Veal Medallions is a popular dish for higher-end restaurants, especially Italian ones. Using Pork is a cheaper way to achieve a similar taste without losing the texture associated with veal. Pork is also low in calories and as a result, this rich, saucy dish is actually quite low and is, therefore, perfect for those on the Dad’s Diet (copyright 2021, Sunao Publishing).
1 pork tenderloin (1 to 1/2 lbs)
3 tbsp flour
1 tsp salt
1/2 tsp each garlic powder, onion powder, pepper, paprika
12 ounces baby bella/cremini mushrooms sliced 1/4 inch thick
1 shallot minced
4 garlic cloves minced
1/4 tsp red pepper flakes
1/4 cup flour
2 1/2 cups reduced-sodium beef broth
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp dijon mustard
1 tsp beef bouillon (crushed, not mixed with water)
1 tsp dried parsley
1/2 tsp each dried oregano, dried thyme
- Prep pork. Trim silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to about 1/2 even thickness. Whisk the flour and all pork seasoning (not butter and oil) together in a shallow dish. Dredge each medallion in the mixture, shake off any excess, then transfer to a dry surface.
- Cook pork. Melt the 2 tablespoons butter in 2 tablespoons olive oil in a large skillet over medium-high heat. Once hot, add the pork medallions in a single layer and cook for approx 3 minutes per side. Pork is cooked thoroughly when internal temp registers 145 degrees F. Transfer pork to a plate, tent with foil.
- Carmelize mushrooms. Melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat. Increase temp to medium-high and add the mushrooms. Give them a stir to evenly coat in the butter then arrange in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season mushrooms lightly with freshly cracked salt and pepper and give them a stir Remove mushrooms from skillet and place on a plate.
- Gravy. To the now empty skillet, melt 2 tablespoons of butter. Add shallot and saute over medium-high heat for 2-3 min to soften. Reduce heat to medium, add garlic and red pepper lakes and saute for 30 seconds. Add flour and cook for 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire, dijon, beef bouillon, and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
- Assemble. Nestle the pork medallions into the pan and spoon some gravy over top. cook over medium until temp returns to 145 degrees. Taste and season with salt and/or pepper to taste. Garnish with fresh parsley. Serve over mashed potatoes, sliced potatoes (as in the pic), rice or pasta. I prefer sliced potatoes cooked in beef broth so they can take on the flavor of the mushroom gravy.
This and other recipes are suggested for men following the Dad’s Diet strategy (copyright 2021). They are also served at the Artichoke Hart restaurant (New York Fried, copyright 2016) and sometimes served by 5-star chef London Cartwright (Menu of Passion, copyright 2017).