Pork Medallions with Oyster Mushroom Sauce

Pork Medallions with Oyster Mushroom Sauce
  • 2 servings
  • 0:05 Preparation
  • 0:08 Cooking
  • 0:13 Total Time


Add all
  • 1

    pork tenderloin

  • butter

  • olive oil

  • 85 g

    oyster mushrooms

  • 1


  • 1/4 cup
    (60 mL)

    white wine

  • 1/2 cup
    (125 mL)

    brown stock

  • Salt and pepper

  • sugar (optional)


Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.

Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.

Remove meat. Add mushrooms to skillet and brown lightly.

Add chopped shallot and cook 1 minute.

Add white wine and reduce by half.

Add stock and reduce to desired consistency.

If sauce is too acidic, add a little sugar.

Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).

Source: Metro

Wine and meal pairing

Fruity and vibrant

Fruity and vibrant
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.

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