Print this post
Wild, earthy mushrooms, black pepper and whiskey - I love those flavors together. This pork dish is my own creation, inspired by my Filet with a Whiskey Reduction as well as my Filet Au Poivre.
- 2 boneless pork chops or 1 small pork tenderloin, cubed into medallions
- Salt, freshly ground black pepper, dried thyme
- Olive oil
- 1 shallot, chopped
- 6 dried porcini mushrooms
- 1/4 c whiskey
- 1/4 c brandy
- 1/4 c light cream
- Place mushrooms in a cup of hot water; let sit to rehydrate. Remove from the water and chop, reserving the water.
- Season pork medallions generously with black pepper, then thyme, then salt (just a few pinches salt)
- Heat about 2 tbsp olive oil in a large saute pan over medium high heat
- Add pork and cook approximately 2 min per side until all sides are golden brown, about 10-12 minutes. If the pork is still not cooked through. Transfer the pan to a 400 degree oven until just cooked, remembering it will continue to cook as it rests. Transfer the pork to a dish and keep warm.
- Add another tbsp oil to the pan
- Add shallots and mushrooms, saute 2-3 min
- Add the whiskey and brandy, let simmer for 3-4 minutes, stirring to scrape up the brown bits.
- Add a small amount of the mushroom water (maybe 3 tbsp); reduce heat and add the cream; bring to a slow simmer. Season with salt and pepper.
- Optional: whisk in 1 tbsp butter.
- Serve sauce over pork.