Pork tenderloin medallions with morels sauce
Inspired by: Pork Medallions With Mushroom & Port wine Sauce
Comment: Dried morels are used here. Morels can often contain sand and should be washed carefully.
For the fillet, use one or more whole fillets that will be cut into medallions after removing any membranes and traces of fat.
After searing the medallions, we deglaze the pan with white wine, which consists in dissolving the cooking residues of the meat in the white wine, scraping the bottom of the pan with a wooden spatula. It is imperative after that to boils the wine to reduce it by 3/4. Some chefs recommend to reduce to near-dry.
Finally, the beurre manié is a mix of butter and flour in a 1:1 ratio that allows to thicken sauces.
Too cook the noodles, use the rule 100-10-1 which is that for 100 g of noodles, add 10 g of salt for 1 liter of water (a little less if you monitor your salt intake). No need to add oil to the pasta cooking water. Count cooking time as soon as the water boils again. Once the noodles are cooked, after draining, add a knob of butter or a fillet of EVOO to prevent them from sticking together.
350 g pork tenderloin medallions ~15 mm (0.6") thick (no more)
1 shallot roughly chopped
1 clove garlic smashed
15 g dried morels
1.5 dl veal stock
1.5+ dl of cream
beurre manié: 1 tablespoon flour and the same amount of butter mixed together (15 g and 15 g)
1 dl white wine
1 schlook of kirsch wasser (opt - not really)
180 g noodles
EVOO gold butter
Soak the dried morels 1 to 2 hours in advance (1 dl of water per 10 g of morels).
Wash the morels one by one, carefully under a trickle of water, cut the larger ones in pieces, and set them aside in a bowl.
Strain the soaking juice using household paper to remove the sand. In a small saucepan, reduce it by half. Reserve.
Salt, then lightly cover the médaillons with flour, and Lightly sear them 1 to 2 minutes on each side in the butter (or oil), probably in 2 or 3 batches. Pepper and reserve.
Deglaze the pan with the white wine, reduce by 3/4 and pour in the reduced morel juice.
Sweat the shallots in the butter (or EVOO) for a few minutes, add the garlic and cook another 1 or 2 minutes.
Add the veal stock, the kirsch and the morel juice (slowly, there may still be fine sand at the bottom of the bowl).
Simmer ~30 minutes uncovered to reduce a little.
(Put pasta water to boil - it depends on the cooking time required for the noodles,
then do not forget to put the noodles to cook).
Filter (sieve) and remove garlic and shallots. Add the morels and cook for a few minutes.
After a while, add the cream and adjust the seasoning (salt, paprika).
Add the beurre manié. Simmer until ready, 1 or 2 minutes.
Put the medallions in the sauce, warm up 8 to 10 minutes and serve with the noodles.
When the pasta is cooked, drain it, add a small knob of butter or a small filet of EVOO, stir well and serve.