Creamy Pork Medallions in Chiapas Sauce

Ingredients

In this adaptation, the traditional Danish dish of mørbradbøffer i flødesovs is transformed into a fusion dish by incorporating the vibrant flavors of Chiapas cuisine. The original dish features pork medallions in a creamy sauce, while the adapted version adds a Chiapas twist with the inclusion of chipotle peppers, cumin, and cilantro. The traditional Danish flavors are enhanced by the smoky and aromatic elements of Chiapas cuisine, resulting in a truly unique and delicious dish. We alse have the original recipe for Mørbradbøffer i flødesovs, so you can check it out.

• 4 pork tenderloin medallions (about 1 inch thick) 4 pork tenderloin medallions (about 1 inch thick)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 chipotle pepper in adobo sauce, minced 1 chipotle pepper in adobo sauce, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 1 tablespoon fresh cilantro, chopped 1 tablespoon fresh cilantro, chopped
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 32g, 16g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 35g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Season the pork medallions with salt and pepper on both sides.
2. 2.
   Heat the vegetable oil in a large skillet over medium-high heat.
3. 3.
   Add the pork medallions to the skillet and cook for 3-4 minutes per side, or until browned and cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, add the chopped onion and minced garlic. Cook until softened and fragrant, about 2-3 minutes.
5. 5.
   Stir in the minced chipotle pepper and ground cumin, cooking for an additional minute.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld together.
7. 7.
   Reduce the heat to low and stir in the heavy cream. Simmer for another 5 minutes, or until the sauce has thickened slightly.
8. 8.
   Return the pork medallions to the skillet and cook for an additional 2-3 minutes, allowing them to heat through and absorb the flavors of the sauce.
9. 9.
   Sprinkle with fresh cilantro before serving.

Treat your ingredients with care...

• Pork medallions — Make sure to choose tenderloin medallions that are about 1 inch thick for optimal cooking. Avoid overcooking to maintain their tenderness.
• Chipotle pepper in adobo sauce — Adjust the amount according to your desired level of spiciness. Remove the seeds for a milder flavor.

Tips & Tricks

• For a smokier flavor, you can add a touch of smoked paprika to the sauce.
• If you prefer a thicker sauce, you can whisk in a tablespoon of cornstarch mixed with water during the simmering process.
• Serve the dish with a side of fluffy rice or warm tortillas to soak up the delicious sauce.
• Garnish with additional fresh cilantro for a burst of freshness.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the creamy pork medallions in Chiapas sauce hot, alongside a generous portion of rice or warm tortillas. Garnish with fresh cilantro for an added pop of color and flavor.

Presentation advice

Arrange the pork medallions on a plate, spooning the creamy Chiapas sauce over the top. Place a sprig of fresh cilantro on the side for an elegant touch. Serve with a side of rice or warm tortillas to complete the presentation.