Pork Medallions In A Red Wine Cream Sauce Recipe

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4 votes | 2894 views

An absolutely delicious pork dish. The "little ear" pasta is the perfect shape to capture this rich, full-bodied sauce. It's surprisingly quick and easy. A real pleaser!

Prep time:
Cook time:
Servings: 4


Cost per serving $2.29 view details
  • 1 lb pork fillet
  • 4 Tablespoons olive oil
  • 8 oz button mushrooms, sliced
  • 12 oz orecchiette pasta (shaped like little ears)
  • 1/4 cup heavy cream
  • 1/2 teaspoon gravy master (optional)
  • salt
  • red wine sauce:
  • 1 Tablespoon olive oil
  • 1 shallot, chopped
  • 1 Tablespoon tomato paste
  • 1 cup red wine (I used Merlot)
  • 1 scant teaspoon salt
  • 1 teaspoon oregano
  • 1 teaspoon of garlic powder


  1. You need 1 pot for pasta, 1 medium skillet, 1 large skillet
  2. Follow directions for cooking orecchiette pasta. Meanwhile: Let's make the red wine sauce
  3. In medium skillet heat the oil
  4. Add chopped shallot and cook until clear
  5. Stir in tomato paste, red wine, oregano, salt and garlic powder
  6. Heat at a simmer to reduce then set aside
  7. Pound pork fillet between plastic wrap until very thin
  8. Slice pieces lengthwise then across to form small medallions
  9. In larger skillet, heat oil and stir-fry pork for 4 minutes
  10. Add mushrooms and salt and stir fry for 2 more minutes
  11. Transfer red wine sauce to pork skillet. Stir well
  12. Simmer for 12 minutes
  13. Add cream. Stir well
  14. Add gravy master (optional) if you like a darker sauce. Stir well
  15. When pasta is al dente, drain well. To plate: Put pasta on a plate and ladle pork with red wine cream sauce over pasta
  16. This recipe adapted from Perfect Pasta, Parragon Books, 2007


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Nutrition Facts

Amount Per Serving %DV
Serving Size 178g
Recipe makes 4 servings
Calories 366  
Calories from Fat 226 62%
Total Fat 25.43g 32%
Saturated Fat 6.05g 24%
Trans Fat 0.0g  
Cholesterol 59mg 20%
Sodium 659mg 27%
Potassium 506mg 14%
Total Carbs 3.19g 1%
Dietary Fiber 0.3g 1%
Sugars 1.05g 1%
Protein 19.8g 32%
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  • Paul Noble
    I've not tried this yet but it sounds good. Never heard of orecchiette pasta before. I'm always looking for new and different forms of pasta.
    • Patrick Travis
      Was out on the lake all day fishing and was late getting home. Had some friends comming over for dinner and had to scramble to get this ready before they arrived. Preped the meat (used pork loin sliced 1/4" thick and lightly pounded and fresh orageno from my garden), sliced the mushrooms, and had all of the ingredients measured and out for the sauce before they arrived.

      Sat back when they arrived and had a couple of beers then started cooking. The smells were great and when I put it on the table everybody raved about the flavor. About 1/2 way through the meal I realized I forgot to add the cream!! The result of this? Great flavor and way fewer calories. This does not need the cream to be fantastic.

      Just a note, I basically doubled the recipe and between two couples there was about half a serving left.
      I've cooked/tasted this recipe!
      This is a variation


      • Nanette
        August 15, 2010
        Why thanks for the consideration of making this dish. It's a good one and easy too. Glad I could introduce you to "little ears"...a nice change and good for holding a great sauce. N

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