Saturday, April 7, 2018

Pork Medallions with a Creamy Mushroom Leek Sauce

Help, I need someone who is good with math. I went to Fresh Thyme Farmers Market (it was 2 for 1 Thursday) and got two pork loins for $12.89 and a total weight of 5.25lbs.

Meijer is having a sale on theirs for $8.22, so 2 would be 16.44. The approximate weight adding both together would be 5.5lbs.

What would of Fresh Thyme’s total cost if they had the extra .25lbs? Would it be 13.50? Did I end up saving a whopping $2.94?

Now what I need to know is which store has the better cut of meat and that will be harder for me to determine.

Since I do have two pork loins and I’ve already made one recipe a couple days ago (Pork Tenderloin with Garlic Lemon Pasta) and decided to cut the second one into medallions. With my new love for leeks I found this yummy looking recipe on Again, I know, another recipe with a cream sauce, but this one is made without a heavy cream and we can substitute the milk, cheese and yogurt with low-fat or non-fat product.  Pork is a red meat, not the other white meat, but is typically better for you then beef because some of the cuts like loin, chops and steak are leaner. Tenderloin even is better than a chicken breast, if you’re counting calories.


1 lb pork tenderloin, remove the silverskin, trim the fat and cut into 1/2”-3/4” slices
(You know mine is 2.38lbs, so I’m either going to cut it in half and freeze the unused potion or double my you need more than 4 servings? Than I’d double it)                                        
1 tablespoon olive oil.                          
12 oz white mushrooms.                   
1 leek, clean and chop the white and  light green parts
1 teaspoons minced garlic.                  
A teaspoon of thyme leaves               
Salt and pepper, to taste.                     
1 tablespoon flour.                                
3/4 cup 1 % milk.                                  
1 oz low-fat cream cheese,  room temperature
1/2 cup non-fat plain Greek yogurt, room temperature


  1. Preheat a large non-stick skillet over medium high heat.
  2. Season the slices of pork tenderloin with salt and pepper on both sides.
  3. When the skillet is hot spray with oil or cooking spray then place the pork in the skillet cut side down in a single layer.
  4. Cook the pork for approximately 2-3 minutes per side then remove from the skillet onto a plate and cover with foil to keep it warm.
  5. Add the tablespoon of oil to the skillet and lower the heat to medium.
  6. Swirl the oil around the bottom of the skillet to coat it then add in the mushroom, leek and garlic.
  7. Sauté for a minute then add in the thyme leaves and season with salt and pepper.
  8. Sauté another 2-3 minutes or until the leek and mushrooms soften then sprinkle in the flour.
  9. Stir everything until the flour dissolves.
  10. Slowly pour in the milk stirring the entire time.
  11. Once the sauce thickens, approximately 2-3 minutes, add in the cream cheese and stir until it melts and is thoroughly incorporated.
  12. Remove the skillet from the heat and stir in the Greek yogurt until incorporated.
  13. Taste for seasoning and add more salt and pepper if needed.
  14. Add the pork back into the skillet and serve immediately. Yum Yum!

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