Pork Medallions in Cream Sauce

1:41 am by

This picture does not do the dish justice – it was awesome, and even the kids loved it!

I picked up some pork sirloin roasts at Costco today (such an awesome price, & Costco meat is always premium), along with a few beef roasts. Which to make for dinner? I opted for sirloin – but not roast, oh no. Let’s shake it up a little!

Pork Medallions in Cream Sauce



  • 1 pork roast, sliced
  • 1 T olive oil
  • 5 cloves garlic, sliced
  • 1/4 c white wine or chicken broth (Note: If you’re using wine, you want real wine, not cooking wine. Cooking wine is way different, and Angelicious does not approve of it. Pick up a bottle of Two-Buck-Chuck at Trader Joe’s so you don’t feel guilty tossing the rest if you’re not a wine drinker. Better yet, freeze the leftover wine in cubes for use in future dishes.)
  • 1 lb. mushroom, sliced
  • Kosher salt & pepper to taste


  • 4 T Dijon mustard (I used Trader Joe’s spicy Dijon, one of my faves)
  • 1/2 c heavy cream
  • 1/2 – 1 c white wine
  • 1 tsp pepper

First of all: Cutting the pork. I cut them in medium thickness, so they weren’t quite “medallions” in the traditional sense, but it worked just fine. You can also cut them in strips for the same result but a less-cool name.

Second of all: If you’re serving this over rice, get your rice a-cookin’. I have a rice cooker and it takes about 45 minutes for brown jasmine, so I always start the rice first. The cooker keeps it warm if the main dish finishes a bit later. If you’re serving over the family favorite, whole wheat egg noodles, you have a little lee time.


In a large saute pan, make your fancy pattern of olive oil in a large pattern (I like the wave). Once you’ve peeled and sliced the garlic (this garlic mincer/slicer ROCKS – I don’t have the Jamie Oliver brand, but it’s the same idea – mincer & slicer all in one), dump it in the pan and let it sit for about 5 minutes. (Seriously, let it sit. Sliced/minced/mangled garlic gains potency if you let it sit for a bit…)

Saute garlic on med-high for about 2 minutes, stirring. Add white wine, stir some more, then layer on pork medallions, or strips, or whatever stirred your fancy. Top with mushrooms, and sprinkle it all with sage, a teensy bit of kosher salt and pepper to taste (I used about a tsp of pepper). Once the medallions have browned on one side, flip them over, turn the heat to medium, and cover pan with a lid (add more wine/broth if needed). Set your kitchen timer for 8 minutes.

While everything’s cooking, pour yourself a glass of the wine and sip, knowing that you are a Top Chef. Consider names for your kitchen restaurant (I told my boys the gourmet meal was courtesy of Ange’s Place), or do the dishes. Your choice. I did all three.

When pork is finished (no longer pink), remove it to a pan wrapped in foil and cover tightly to keep heat in.

In the now-empty saute pan, pour about 1/4 c wine or broth and let simmer for 1 minute. Add mustard and stir well; add cream, a few tablespoons at a time, stirring well. Keep stirring, adding more wine/broth or cream as needed. Your cream sauce should be slightly runny and not thick. Sprinkle with cracked black pepper to taste and just a dab of kosher salt; stir well over med-high heat for 3-5 minutes.

To serve: place medallions and mushrooms on top of rice or pasta, then smother with cream sauce.

I served the dish with roasted Parmesan broccoli (sounds fancy, right? Here it is: defrost frozen broccoli, put in a foil-lined pan and top with pepper and shredded (not grated in the can stuff) Parmesan cheese, broil for 6 minutes. Voila, Top Chef!) and the Captains Picky ate every bite!

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