Recipe for cooking german pork medallions

Recipes from Germany and Austria :: German and Austrian Main Dish Meats

This elegant German dish is served at Baden-Baden’s Badischer Hof, a 450-year old monastery turned hotel. The mushrooms used were fresh Black Forest mushrooms (Steinpilze), rarely available here, alas, except in dried form (shops specializing in German foods carry them). You can, of course, substitute our familiar white mushrooms with good results. Serve with boiled new potatoes or, better yet, with homemade Spaetzle.

Serves 4-6

1 to 1 1/4 lbs. fresh pork tenderloin, sliced
    1/2 in. thick (1/2 kg)
5 Tbsp. unsalted butter
1/4 c. Cognac
1/4 c. dry white wine
1/2 c. beef broth or consommé
1 lb. mushrooms, wiped clean and sliced thin
1/4 c. finely minced shallots
1 Tbsp. dried minced Black Forest mushroom (optional)
1 pint half-and-half cream
To taste—salt and freshly ground black pepper

Brown the pork in 2 Tbsp. of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees fahrenheit.

Add the remaining 3 Tbsp. butter to the skillet and sauté mushrooms and shallots 3 to 5 mins. over moderate heat until juices ooze out; add dried mushrooms, if you like, and sauté about 5 mins. longer or until mushrooms are limp or soft and juices have evaporated. Stir pork medallions (and all their liquid) back into skillet, add half and half and simmer over med. low heat 10 to 15 mins. until cream reduces by half and is the consistency of a thin white sauce. Season to taste with salt and pepper.

Source: Jean Anderson Cooks