Pork medallions in a mushroom riesling pan sauce
Pork second courses
I’ve always had a slight fear of any form of “medallion.” I had this tenderloin relaxing in my fridge, some mushrooms, a little bit of wine left (I can’t even fathom that I thought to leave like half a glass—well, Jessica-sized glass) and onion and went for it. The sauce thickens slightly and has a good Miami Beach Marsala-esque taste to it which compliments well with the flavor of the lean pork.
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