🥩 Dijon Pork Medallions with Luxe Mushroom Sauce & Roasted Garlic Potato Purée

🛒 Ingredients (for 7 portions)

PORK

• 600 g pork loin chops (preferably well-marbled), cut into thick medallions

• Fine sea salt

• Freshly ground black pepper

• 1 tbsp neutral oil

• 30 g butter

MUSHROOMS (LUXE MIX)

• 250 g chanterelles (frozen is fine — thawed & thoroughly dried)

• 250 g button mushrooms (or portobello for deeper flavor)

• 1 small shallot, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp fresh thyme (or ½ tsp dried)

• 1 tsp soy sauce (for umami — not “Asian”)

SAUCE (FINE DINING STYLE)

• 2 dl dry white wine (or dry sherry)

• 3 dl veal stock (or high-quality chicken stock)

• 3 dl heavy cream

• 1 tbsp Dijon mustard

• 1 tsp lemon juice or white wine vinegar

• 30 g cold butter (for mounting)

POTATO PURÉE (ROASTED GARLIC, SILKY & STABLE)

• 1.4 kg floury potatoes (e.g., King Edward)

• 400 g celeriac (optional but highly recommended — ~25%)

• 100 g butter (preferably salted)

• 2–2.5 dl warm heavy cream (adjust to texture)

• 1 whole garlic bulb

• Fine sea salt

• White pepper (or a white + black mix)

OPTIONAL FINISHING TOUCH

• 1–2 tbsp crème fraîche (extra roundness)

• 20–30 g finely grated aged cheese (very little — Västerbotten / Comté / Präst)

👨‍🍳 Instructions

1. PREP THE PORK

• Cut the pork into thick medallions

• Salt generously 30 minutes before cooking

• Pepper right before searing

THIS STEP BUILDS FLAVOR AND HELPS THE MEAT STAY JUICY.

2. SEAR THE PORK (HARD SEAR, JUICY CENTER)

• Heat a pan until properly hot, add oil

• Sear the medallions hard on both sides until deeply golden

• Add butter at the end and baste the pork

• Remove at 60–62°C internal temp (or when it feels firm but still springy)

• Rest loosely covered

THE PORK SHOULD NOT BE “DONE” YET — IT FINISHES GENTLY IN THE SAUCE.

3. MUSHROOMS IN TWO BATCHES (THE GOURMET KEY)

Batch 1 — texture

• Sear half the mushrooms hard in a dry pan (let moisture cook off)

• Salt, then set aside (these go back in at the end)

Batch 2 — flavor base

• Cook the remaining mushrooms with shallot over medium heat until soft

• Add garlic + thyme for the final minute

• Add the soy sauce and stir through

4. BUILD THE SAUCE (RESTAURANT STYLE)

• Pour in the wine and reduce by half

• Add stock and reduce again

• Add cream + Dijon, then simmer 5–10 minutes until lightly thickened

• Balance with lemon/vinegar, then season with salt + pepper

• Optional: blend briefly for an extra-smooth finish

• Whisk in cold butter off the heat for gloss and roundness

5. FINISH & SERVE

• Add the pork back into the sauce (with resting juices)

• Add the reserved “Batch 1” mushrooms

• Simmer 2–3 minutes gently (do not boil)

• Taste and adjust one final time

GENTLE HEAT KEEPS THE PORK TENDER AND THE SAUCE SILKY.

Roasted Garlic Potato Purée (Silky, Fine-Dining Comfort)

6. ROAST THE GARLIC (DEPTH & SWEETNESS)

• Heat oven to 175°C

• Slice the top off the garlic bulb

• Drizzle with a little oil, wrap in foil

• Roast 40–45 minutes until soft and nutty

• Squeeze the cloves out later into the purée

7. COOK POTATO & CELERIAC

• Peel and cut into even chunks

• Boil in well-salted water until they nearly fall apart

• Drain, then steam-dry in the pot 2–3 minutes (important)

8. MASH — NEVER BLEND

• Press through a potato ricer or mash gently

• Fold in:

  • Butter (cubed)

  • Roasted garlic (squeezed cloves)

• Stir until butter melts

NEVER BLEND — IT TURNS GLUEY.

9. ADJUST TO RESTAURANT TEXTURE

• Add warm cream a little at a time until silky

• Season with salt + white pepper

• Optional (extra luxe):

  • Stir in crème fraîche

  • Add a small amount of finely grated aged cheese (don’t let it dominate)

🧰 Tools You’ll Need

• Frying pan

• saucepan

• potato ricer

• Mixing bowl

• Meat Thermometer

• Chefs knife