Pork Medallions with Miso-Mushroom Sauce

Pork Medallions with Miso-Mushroom Sauce

1 Review
From the EatingWell Kitchen

There are as many varieties of sake, a rice wine, as there are of, well, wine. Try a Junmai sake in this hearty but simple sauce; the added fruitiness complements the shiitakes. Make It a Meal: Try quick-cooking barley and a glass of Sapporo beer.

Ingredients 4 servings

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  • 1/4 cup plus 2 tablespoons all-purpose flour, divided
  • 1 pound pork tenderloin, trimmed of fat and cut into 1-inch-thick slices
  • 2 tablespoons extra-virgin olive oil, divided
  • 14 ounces shiitake mushrooms, stemmed and sliced (6 cups)
  • 8 ounces white mushrooms, sliced (3 cups)
  • 1 14-ounce can reduced-sodium chicken broth
  • 1/4 cup sake, (see Ingredient notes)
  • 2 teaspoons rice vinegar
  • 1/2 teaspoon freshly ground pepper
  • 4 scallions, sliced
  • 1 tablespoon miso, (see Ingredient notes)

Preparation

  • Active

  • Ready In

  1. Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate; tent with foil to keep warm.
  3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes. Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.
  • Ingredient Note: Sake: A dry rice wine generally available where wines are sold. Junmai, a special designation for sake, denotes sake brewed from rice that has been milled less than other special-designation sakes. More pure than other sakes, junmai has no distilled alcohol added. It is characterized by a well-rounded, rich flavor and body and more acidity than most sakes.
  • Miso: Fermented bean paste made from barley, rice or soybeans used in Japanese cooking to add flavor to dishes such as soups, sauces and salad dressings. A little goes a long way because of its concentrated, salty taste. Miso is available in different colors, depending on the type of grain or bean and how long it's been fermented. In general, the lighter the color, the more mild the flavor. It will keep, in the refrigerator, for more than a year.

Nutrition information

  • Per serving: 310 calories; 11 g fat(2 g sat); 4 g fiber; 21 g carbohydrates; 29 g protein; 70 mcg folate; 60 mg cholesterol; 5 g sugars; 0 g added sugars; 154 IU vitamin A; 4 mg vitamin C; 25 mg calcium; 3 mg iron; 494 mg sodium; 983 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 2 vegetable, 4 lean meat

Reviews 1

April 12, 2012
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By: EatingWell User
Delightful, rich, and sophisticated This dish turned out like fine restaurant fare, but it was pretty darn easy to prepare. We cooked the medallions 2 to 3 minutes on the first side, but then turned the heat down a bit and cooked them for about 4 minutes on the second side; otherwise, they would have been downright pink in the center, rather than just barely. The flavors of the dish were somewhat complex (what with the sake and miso), but the outcome was smooth and comforting.