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Médaillons de Porc à la Crème et aux Champignons

Découvrez les médaillons de porc à la crème et aux champignons, un plat réconfortant et rapide qui vous transportera en enfance. Facile à réaliser en moins de 30 minutes, cette recette délicieuse et onctueuse est parfaite pour un repas familial ou pour impressionner vos convives.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 600 g pork tenderloin cut into thick medallions (approx. 2 to 3 cm)
  • 250 g button mushrooms fresh, cleaned with a damp cloth
  • 1 shallot or small onion finely chopped
  • 20 cl thick cream full-fat liquid cream (min 30% fat) also works
  • 1 tbsp mustard optional, Dijon mustard recommended
  • 50 ml dry white wine or chicken broth broth is an excellent alternative
  • 1 tbsp butter
  • 1 tbsp neutral or olive oil
  • salt and freshly ground pepper to taste, adjust generously
  • 2 tbsp fresh chopped herbs such as thyme, rosemary, parsley or chives, flat parsley preferred, for garnish

Equipment

  • Large skillet
  • Wooden Spatula

Method
 

  1. Step 1: In a large skillet, heat the oil and butter over medium-high heat. Once hot, carefully place the pork medallions. Season generously with salt and pepper on each side. Sear for 3 to 4 minutes per side until beautifully golden. This creates a crust that seals in the juices for tender meat. Once browned, remove the medallions from the skillet and set aside on a plate. Do not overcook them at this stage, as they will finish cooking in the sauce.
  2. Step 2: Without cleaning the skillet (the cooking juices are crucial for flavor!), reduce the heat slightly and add the finely chopped shallot. Sauté for about 2 minutes until translucent and fragrant. Then, add the sliced mushrooms. Stir regularly and cook until all their water evaporates and they begin to turn golden (about 5 to 7 minutes). They should be tender and flavorful.
  3. Step 3: Pour the dry white wine (or chicken broth) into the skillet. Using a wooden spatula, scrape the bottom of the pan well to release all the caramelized cooking juices (this is called deglazing, and it adds incredible depth of flavor!). Let this liquid reduce for about 2 minutes. Then, stir in the thick cream and, if using, the tablespoon of mustard. Mix everything well until you get a smooth and slightly thickened sauce.
  4. Step 4: Gently return the pork medallions (and their juices!) to the skillet, into the flavorful sauce. Reduce the heat to its minimum, cover the skillet, and let it simmer quietly for 8 to 10 minutes. This gentle cooking time will allow the meat to finish cooking perfectly and absorb all the flavors of the sauce. Remember, pork tenderloin is best enjoyed slightly pink in the center for maximum tenderness.
  5. Step 5: Taste the sauce and adjust the seasoning (salt, pepper) as needed for a perfect balance. Before serving, generously sprinkle with fresh chopped herbs. Serve immediately, generously spooning the creamy sauce and mushrooms over each medallion. Enjoy!

Notes

If you prefer a lighter sauce, full-fat liquid cream (min 30% fat) works well instead of thick cream. Do not overcook the pork; it should remain slightly pink in the center for maximum tenderness. Ensure your pan is hot before searing to quickly brown the medallions and seal in their juices. Do not neglect deglazing the pan, as the caramelized drippings are a goldmine of flavors for your sauce. Always taste and adjust seasoning before serving for a perfectly balanced dish. As with all simple recipes, the quality of ingredients makes all the difference; good fresh mushrooms and high-quality cream will elevate your dish. This dish pairs wonderfully with accompaniments such as creamy risotto, fresh tagliatelle, creamy mashed potatoes, or simple steamed green beans for a balanced meal. Store leftovers in an airtight container in the refrigerator for 2 to 3 days. To reheat, do so gently over low heat in a saucepan, adding a splash of water or broth if the sauce has thickened to restore its creaminess. This dish can also be frozen for about 2 months; thaw in the refrigerator overnight before reheating. The sauce might slightly separate upon thawing, but a vigorous whisk will bring it back together.