View Full Version : Pork Mesallions with Miso-Mushroom Sauce-EW12/1/06

11-29-2005, 09:01 AM
This was great. It did take a while to slice up all the mushrooms, but after that it went fairly fast. Nice "earthy" flavors with a "comfort food" quality. Both the DD and DH were almost licking their plates. Nice hearty servings and very filling. I served it over barley, as suggested along with Seasoned Spinach with Garlic (from the same issue).

11-29-2005, 09:03 AM
Terry - Could I trouble you for this recipe? I saw it listed on your weekly menu and am interested in trying it. I finally subscribed to Eating Well but am still waiting for my first issue.



11-29-2005, 09:14 AM
no trouble at all-

* Exported from MasterCook *

Pork Medallions with Miso-Mushroom Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup plus 2 tablespoons all-purpose flour,
1 pound pork tenderloin, trimmed of fat and cut
into 1-inch-thick slices
2 tablespoons extra virgin olive oil, divided
14 ounces shiitake mushrooms, stemmed and sliced (6
8 ounces white mushrooms, sliced (3 cups)
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup sake
2 teaspoons rice vinegar
1/2 teaspoon freshly ground pepper
4 scallions, sliced
1 tablespoon miso

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 ocasionally, 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

300 calories, 11g fat, 70mg chol, 17g carb, 29g pro, 2g fiber, 312mg sod.

"Eating Well-12/01/06"

Serving Ideas : quick-cooking barley

11-29-2005, 09:24 AM
As always, thank you! :)


11-29-2005, 09:38 AM
Light or dark miso? I have some dark, at least I hope its still good. It's vac sealed, but over a year old. :eek: :confused:

11-29-2005, 09:41 AM
I used red miso-just seemed the thing to do ;) Mine has to be over a year old too-I don't think that stuff ever goes bad :)

12-16-2005, 11:43 AM
I made this last night using light miso. It was very good. I didn't use the 6 cups of shiitake mushrooms that the recipe called for. That seemed a bit excessive so I used about 4 cups and thought that was plenty. With the button mushrooms, there were plenty of mushrooms in every bite.


12-19-2005, 10:48 AM
I plan to make this tonight, but I could not find miso paste at any grocery store near me. How will this taste if I leave it out?

12-19-2005, 11:52 AM
It will probably taste okay, but the sauce will be thin and it wont have the main ingredient-meso, so it will taste different.

12-19-2005, 12:00 PM
Thanks, Terry. I did see that you can sub a teaspoon of soy sauce for a tablespoon of miso. So I will probably add some soy sauce.