Pork medallions in Garlic Wine sauce
When it comes to planning a delightful Sunday lunch that impresses family and friends, one dish stands out for its rich flavors and elegant presentation: wonderful pork fillet medallions in a sumptuous wine sauce. This dish not only tantalizes the taste buds but also serves as a fantastic centerpiece for your dining table. The preparation is refreshingly simple and can be accomplished in a relatively short amount of time, making it an ideal choice for a leisurely weekend meal.
Ingredients Needed for the Dish
To create these delectable pork fillet medallions, you will start with whole pieces of pork fillet, which you will carefully slice into smaller, uniform medallions. The size of these medallions is crucial, as it ensures even cooking and a delightful texture. In addition to the pork, you will require a selection of other ingredients that will enhance the dish's flavor profile:
- **Garlic**: Fresh garlic cloves will impart a wonderful aroma and depth of flavor to the sauce. Minced or crushed, garlic is a staple in many savory dishes.
- **Oil**: A good quality cooking oil, such as olive oil, will be essential for sautéing the medallions to a golden brown perfection.
- **Wine**: Choose a dry white or red wine that you enjoy drinking, as it will contribute significantly to the sauce's richness and complexity. The wine will deglaze the pan, lifting all the flavorful bits left from cooking the pork.
- **Butter**: A pat of butter will add a luxurious creaminess to the sauce, rounding out the flavors beautifully.
- **Broth**: Chicken or vegetable broth will serve as the base for your sauce, adding moisture and enhancing the overall taste.
- **Flour**: A teaspoon of flour will help to thicken the sauce, giving it a velvety texture that clings to the medallions.
- **Salt and Pepper**: These basic seasonings are essential for bringing all the flavors together. Adjust them to your personal taste preference.
- **Thyme and Parsley**: Fresh herbs will add a burst of freshness to the dish, with thyme providing an earthy note and parsley adding a touch of brightness.
- **A Filter for Sauces or Soups**: This tool will be helpful if you wish to strain the sauce for a smoother consistency, ensuring a refined presentation.
Preparation Steps
The preparation of this mouthwatering dish begins with the pork fillet. After cutting the fillet into medallions, season them generously with salt and pepper. Heat the oil in a large skillet over medium-high heat, then add the medallions, cooking them until they are browned on both sides and cooked through. This should take just a few minutes on each side, depending on the thickness of the medallions.
Once the pork is cooked, remove it from the skillet and set it aside on a warm plate. In the same skillet, add the minced garlic, allowing it to sauté briefly until fragrant, but be careful not to let it burn. Next, pour in the wine, scraping the bottom of the pan to incorporate all those delicious browned bits. This deglazing step is crucial for building flavor.
After the wine has reduced slightly, add the broth and bring the mixture to a gentle simmer. Stir in the flour to thicken the sauce, followed by a pat of butter for richness. Finally, add the fresh thyme and parsley, letting their flavors meld into the sauce.
Final Touches and Serving
Once the sauce has reached your desired consistency, return the pork medallions to the skillet, allowing them to soak up the flavors of the sauce for a few minutes. The medallions should be coated in the rich, flavorful sauce, making them not only delicious but also visually appealing.
Serving Suggestions
Serve the pork fillet medallions on a warm plate, drizzling the wine sauce generously over the top. Pair this dish with your choice of sides, such as creamy mashed potatoes, roasted vegetables, or a fresh green salad to complete the meal. The combination of tender pork, aromatic herbs, and a luscious wine sauce will undoubtedly make your Sunday lunch a memorable occasion for all who gather around your table.
Ingredients: simple, total time: 45 min. 2 servings
2 cloves of garlic/ minced
20 ml of Olive oil EVO
220-250 ml of chicken stock
1 tsp flour
Salt and pepper to taste
15 g of butter
450 g of whole pork fillet/ cut into round medallions, with low fat
100 ml of dry white wine
1/2 tsp dry thyme/ optional
1 tsp dry parsley/ or thyme to taste
Preparation:
Mince the cleaned garlic and set it aside.
Slice the pork fillet into medallions and season with salt, pepper, and Vegeta.
Pour the oil into a large frying pan and heat it over low to moderate heat.
Add the pork medallions and fry them for approximately 5-7 minutes on each side until they achieve a golden brown color.
Once the pork medallions are browned, wait for the liquid to evaporate from around the meat before adding the wine. Pour in the wine and cook until the alcohol evaporates, approximately 7 minutes. Scrape the bottom of the pan and stir occasionally while turning the pork medallions.
Remove the meat from the pan and set it aside.
Add butter or olive oil to the same pan, incorporate the crushed garlic, and fry until golden brown.
Add the broth, a pinch of pepper, and a little salt, then mix well.
Cook for about 7-10 minutes, then add a teaspoon of flour mixed with a little water and cook for an additional 2-3 minutes.
Turn off the heat and strain the sauce.
Return the sauce to the pan along with the medallions and cook for another 5-6 minutes. If necessary, add water to achieve the desired thickness.
Add a hint of thyme or dried parsley for aroma.
Turn off the heat and serve with French fries or mashed potatoes.
Buon appetito!
"May your kitchen always be filled with wonderful aromas, your table with good food, and your heart with the joy of sharing" ☕❤️🌹
NOTE:
When purchasing meat, ensure it is consistently fresh and contains minimal fat.
If broth is unavailable, you may substitute it with boiling water with 1 teaspoon of Vegeta.
Ensure the sauce is properly seasoned; this step is crucial as the recipe is unique on its own.
You may choose to add additional mushrooms; refer to the recipe here for guidance.
I prepared small potatoes to accompany the pork medallion, and you are welcome to include any preferred side dishes.
Store any leftovers in the refrigerator for up to 2 days. When reheating, add a small amount of liquid.
Do you want to try something a little different?
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