Pan Seared Pork Medallions in a Mushroom Brandy Cream Sauce with Red Pepper/Orange Relish and Mashed Apples and Yukons

Luxurious Sauce with Tart Relish | Serves 4

PAN SEARED PORK MEDALLIONS IN A MUSHROOM BRANDY CREAM SAUCE

3 – 4 lb pork tenderloin, trimmed

3 T light olive oil

2 T salted butter

Small handful of chopped Italian parsley

2+ t kosher salt + 1 t black pepper

1 T Herbs de Provence seasoning. I used Victoria foods brand, my favorite

2 pints baby bella mushroom sliced

¼ C good brandy

¼ – 1/3 C heavy cream or half n half

• Trim pork, pat the meat dry, and cut into 1 ½ inch medallions. Generously salt and pepper each side, and then add Herbs de Provence seasoning. Set aside. Ensure it is room temp before cooking.
• Add 2 T olive oil to a large sauté pan on high heat. When hot add the meat, searing well on the first side until you see caramelization. Then turn over and sear on the other side for about a minute or so. It won’t be cooked through. That’s okay. Remove and set aside on a plate.
• Add 1 T light olive oil and 2 T of butter to pan. Add the mushrooms and keep on high and stir a bit. Then let cook so they can caramelize and brown. Don’t crowd the mushrooms or they will be rubber and won’t brown. When done lower heat to medium and add the brandy. Stir for about 30 seconds. Add the cream and let it come to a bubble.
• Lower heat to medium/medium low and return the meat to the pan, nesting medallions in so the bottoms touch the pan surface. Cook, watching constantly, letting the mixture bubble but not too violently and letting pork finish cooking. Add a bit more salt and pepper. Taste the sauce. Add more if needed.
• Check meat as it should be slightly firm and bounce back but not hard and not too soft. Dust with the 1 T chopped fresh Italian leaf parsley and stir. Use a meat thermometer if needed and bring meat to 150 degrees F. Cover and let bubble on very low for about another minute or so. Then turn off heat.
• To serve, add the meat over the mashed potatoes, and cover with sauce. Add a dallop of the pepper orange relish.

MASHED YUKON POTATOES AND GALA APPLES

4 large Yukon potatoes cut into small chunks

2 Gala apples, peeled and cut into small chunks

2 T salted butter

¼ C to 1/3 C heavy cream

1 ½ t kosher salt + ½ t black pepper (more to taste)

• Add cut pieces of potatoes and apples to a large saucepan, or Dutch oven sized pan. Cover well with water. Bring to boil and cook until very soft. About 12-15 minutes.
• Drain, add butter, cream, salt and pepper. Rustic mash with masher or fork. Cover. Keep warm until ready to serve. Taste again before serving and add more salt and pepper if needed.

RED PEPPER AND ORANGE RELISH

1 large red pepper chopped into very fine pieces.

2 oranges (one to zest and then squeeze our 1 T juice. The other to peel and chop flesh for relish)

2 T chopped shallot

1 T very finely chopped cilantro

3 t very finely chopped parsley

1 – 2 t of peeled and finely chopped ginger root

½ t kosher salt + ¼ t black pepper

1 large clove of garlic peeled and finely chopped

• In a bowl, add all ingredients and stir together. Let sit for about an hour before serving. Serve as accompaniment to pork, chicken, or fish.