Keyword: pork medallions w/ wild mushrooms & mustard cream

HAPPY NEW YEAR!

Many of the best holiday traditions involve food — and New Year’s is no exception. Not only is it the final celebration of a long holiday season, but it’s also a moment to celebrate the end of a year and the beginning of a new one. When January 1st arrives each year, people across the globe turn to New Year’s Day foods said to bring good fortune, long life, love, and more in the coming year. No matter the events of the previous 12 months, many of us look at the holiday as a chance for a fresh start.

Eating pork is just one of the many foods considered to be lucky. Pigs symbolize progress. Some say it’s because these animals never move backward, while others believe it’s all in their feeding habits (they push their snouts forward along the ground when rooting for food). They are also rotund, symbolizing a fat wallet ahead. The meat itself is fattier than other cuts of meat, making this New Year’s Eve food both tasty and a symbol of prosperity. 

Here in Canada we have so much to be grateful for. I guess if we think further, the most important wish would be for world peace.

HEALTH & HAPPINESS TO EVERYONE IN THE COMING YEAR!

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Pork Medallions w/ Wild Mushrooms & Mustard Cream

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American

Keyword

pork medallions w/ wild mushrooms & mustard cream

Servings

MetricUS Imperial

Ingredients

• 3 Tbsp unsalted butter
• 454 gm mixed wild mushrooms, trimmed such as shiitake & cremini
• sea salt & pepper
• 4- 170 gm pork medallions, about 1 1/2-inches thick
• 1 shallot, finelly chopped
• 2 Tbsp grainy mustard
• 1 cup heavy cream
• 2 Tbsp fresh flat-leaf parsley, chopped plus more for garnish

Course Main Dish Cuisine American Keyword pork medallions w/ wild mushrooms & mustard cream Servings MetricUS Imperial Ingredients 3 Tbsp unsalted butter 454 gm mixed wild mushrooms, trimmed such as shiitake & cremini sea salt & pepper 4- 170 gm pork medallions, about 1 1/2-inches thick 1 shallot, finelly chopped 2 Tbsp grainy mustard 1 cup heavy cream 2 Tbsp fresh flat-leaf parsley, chopped plus more for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Heat 2 tablespoons butter in a large, heavy nonstick skillet over medium-high heat until hot. Add the mushrooms and 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook, stirring occasionally, until browned, about 6 minutes.
2. Wipe out the skillet. Heat the remaining 1 tablespoon butter in the skillet over high heat until hot. Sprinkle the pork medallions generously with salt and pepper. Sear over medium-high heat, turning once halfway through, until browned, about 12 minutes for medium. Transfer the pork to a platter.
3. Add the shallots to the skillet and cook over medium heat, stirring, until golden, about 3 minutes. Add the mustard and heavy cream and bring to a boil, cooking until slightly thickened, about 3 minutes. Stir in the parsley. Spoon the sauce on a plate; place the medallions on the sauce and scatter the mushrooms over top. Garnish with additional parsley, if desired.