Pork Medallions in Merlot
January 7, 2022 Neora™
Ingredients
| EVOO | 1 tbsp | |
| pork loin steaks | 1.3 lbs | |
| butter | 2 tsps | |
| leeks, thinly sliced | 1/4 cups | |
| sliced button mushrooms | 8 oz | |
| garlic clove | 1 | |
| flour | 1 tbsp | |
| merlot | 3 oz | |
| chicken broth | 1 can | |
| Thyme (fresh is best, 4 sprigs, or 2 tsp dried) | ||
| brown or whole grain mustard | 1/2 tbsp | |
| half and half cream (or substitute with evaporated skim milk) | 3 oz |
When you have a little more time and are in the mood to cook, but don’t want to whip up thousands of calories and sabotage your weight loss progress, this recipe is a very tasty option.
- In a frying pan, sauté pork, 2-3 minutes on each side.
- In a frying pan on medium heat, sauté leeks and mushrooms until tender, stir in crushed garlic, then, stir in flour and simmer for 2 to 3 minutes. Whisk in merlot and bring to a boil. Bring down the temperature, trickle in the broth and keep stirring until all the lumps have disappeared. Add thyme and mustard.
- Put the pork back in the pan and simmer for 5 more minutes or until pork is fully cooked. Add in cream and stir. Let simmer about 2-3 minutes.
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