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SLOWE COOKING: Skills for skillet recipes |

SLOWE COOKING: Skills for skillet recipes

Like many of us, Megan Keno is attached to her cast-iron skillets. Her book “Cast Iron Gourmet” will take you on an adventure with your cast-iron skillets, from meat to meatless meals and on to desserts with fewer dishes to do at the end of the day. Along the way, she will demystify caring for your cast-iron, whether it is the standard variety or enameled.


Under the chapter “One Pot Wonders,” Keno features comfort foods like the Pork Medallions recipe below. All you will need is a bowl of rice, mashed potatoes or egg noodles to serve it over and a salad to add some greens into the meal.

Pork Medallions in Mushroom Cream Sauce

• ¼ cup plus 2 tablespoons flour, divided

• Salt and pepper

• 2 tablespoons Italian seasoning

• 1-1 ½ pounds pork tenderloin

• 4 tablespoons butter, divided

• 2 tablespoons olive oil, divided

• ½ large onion, thinly sliced

• 8 ounces button or cremini mushrooms, sliced

• 3 cloves garlic, minced

• 1 cup chicken broth

• ½ cup half-and-half

Turn on oven to 350 degrees and at the same time, begin heating a skillet over medium heat on the stovetop.

In a bowl, whisk together ¼ cup of the flour, salt, pepper and Italian seasoning. Set aside. Slice the tenderloin into ½-inch-thick slices. Season with salt and pepper.

Into the heated skillet, place 1 tablespoon butter and 1 tablespoon olive oil. Allow them to melt and come to a simmer. Add the onion and mushrooms, sautéing until golden brown, about 5 minutes. During the last minute, add the garlic, cooking it until it is fragrant. Remove the mushrooms, onions and garlic from the pan and set aside.

Place the skillet back on the stove. Add 1 tablespoon butter and 1 tablespoon olive oil to the pan. Dredge each pork medallion in the flour mixture. Fry each medallion until golden brown, about 2 minutes per side. Remove the medallions from the pan and repeat with the remaining medallions.

Sprinkle the remaining 2 tablespoons flour and 2 tablespoons butter into the pan. Whisk in the chicken broth and half-and-half. Bring the mixture to a simmer, whisking constantly. Add onions, mushrooms and pork medallions back into the sauce. Place the skillet into the oven and bake for 15 to 20 minutes or until the sauce is thickened and the pork medallions reach 160 degrees. Serve immediately.

Megan Keno, Cast Iron Gourmet, 2017. See Quick Fix for another recipe from Cast Iron Gourmet.

Lost a recipe? Have a recipe to share? Reach Betty Slowe at bettyslowe6@gmail.com. 

Category: Skillets  Tags: ,  Comments off
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