Monday, March 22, 2010
Pork Medallions with Miso-Mushroom Sauce
I thought this was going to have an Asian flavor since it uses miso, but this is not so. Too bad because I made a few Asian side dishes and they didn't really blend all that well together. No one complained though because all of the food was so damn good!
For some reason, this dish reminds me of a classic roast beef type dinner my mom usually makes - with browned mushrooms. It's a nice hearty meal for a cool winter night. I used some organic, local, humanely killed pork I got from the farmer's market but you couldn't really tell with this one because the sauce is so heavy. At least it feels good to use those types of meats even if you can't always taste it.
Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
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.
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.