Pork Medallions with Hedgehog Mushroom Sauce
February 15, 2011
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Hedgehog mushrooms are one of two species of Hydnum, H. repandum or H. umbilicatum, similar to chanterelles. (As nearly as I can determine the ones I bought at Wegman’s today are the latter.) Like chanterelles they are delicious cooked with shallots in a bit of butter. A splash of dry sherry and a dash of cream round out a lovely sauce for pork medallions—pieces of pork tenderloin pounded thin and quickly sautéed. Serve them over mashed potatoes accompanied by a peas and pearl onions.
- 1 pork tenderloin
- Kosher salt and freshly ground black pepper
- 1 Tbsp. extra-virgin olive oil
- 1 Tbsp. unsalted butter
- 1 medium shallots, finely diced
- 3 oz. hedgehog mushrooms, coarsely chopped
- ¼ cup dry sherry
- ¼ cup heavy cream
Heat the oven to 170°F then turn off. Put two dinner plates into the warm oven.
Cut four 1-inch thick pieces from the center of the tenderloin. Remove the membrane (silverskin) and trim any excess fat. Stand the pieces on a cut side and pound to an even ¼-inch thickness. Season with salt and pepper.
Heat the olive oil and butter in a sauté pan over medium-high heat. When hot put the pork medallions into the pan in a single layer. Cook for about 2 to 3 minutes per side then remove to a plate in the oven and cover loosely with aluminum foil.
Reduce heat to medium, add the shallot to the pan and cook until softened but not browned, about 1 minute. Add the mushrooms and sauté until they give off their liquid, about another 2 or 3 minutes. Pour in the sherry and boil until nearly gone, deglazing the pan with a wooden spoon. Stir in the cream and boil for a couple of minutes until the sauce is nicely thickened. Taste and adjust seasoning with salt and pepper. Return the pork to the pan along with any juices that accumulated on the plate. Turn to coat with sauce. Serve immediately.