Comments on: Rosemary Pork Medallions with Mushroom Wine Sauce

By: Lynne

Lynne — Mon, 31 Mar 2025 16:03:49 +0000

Theresa, though I haven’t used anything but heavy cream for this recipe, You may be able to use the sour cream. Add 1/4 cup sour cream (the same amount of heavy cream called for), and be sure to add it at the end before removing from the heat because you don’t want it to curdle.
I’d love for you to report back and let us know how the substitution went as other people may be interested in doing the same! Enjoy!

By: Theresa DiCicco

Theresa DiCicco — Tue, 25 Feb 2025 18:40:11 +0000

Can I substitute sour cream for heavy cream?

By: celeb networth

celeb networth — Thu, 10 Feb 2022 11:18:53 +0000

The dish looks really delicious~~ Wow!! Thank you for the recipe!

By: Lynne

Lynne — Thu, 23 Dec 2021 12:57:13 +0000

In reply to Epicurious. Thank YOU!! That's so awesome to hear and I'm so glad you liked it!

By: Epicurious

Epicurious — Wed, 22 Dec 2021 16:16:09 +0000

I never fiddle with a new recipe on the first go round. But like all experienced cooks do, I generally tweak a recipe the second time around to my own peculiar tastes. NOT THIS ONE; an absolute winner right out of the box. The robust, fresh herb flavor here is truly beautiful. And it’s always a treat to utilize goodies from my own garden. Thanks Lynne.

By: Lindsay

Lindsay — Tue, 24 Aug 2021 23:12:43 +0000

I followed what the previous commenter had mentioned in reducing the wine to basically nothing. I usually am disappointed in pork, but this was very good! The Rosemary went nicely with the pork and sliced shiitake mushrooms I had on hand. I served it alongside roasted green beans. I didn’t have sage so that was omitted.

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By: Lynne

Lynne — Wed, 27 Jan 2021 21:29:30 +0000

In reply to Dr. Brad Wesner. Thank you so much, Brad! I appreciate the input and will work to improve it. I'm glad you made the change and enjoyed it!

By: Dr. Brad Wesner

Dr. Brad Wesner — Mon, 04 Jan 2021 23:12:05 +0000

This is a great recipe! I am giving four stars as there are a few things missing from the recipe. For example, once you add the wine you really need to reduce it. That is kind of absent in the instructions.

That said, I reduced the wine to the point that there was almost nothing there. Then I added the cream to the dish and warmed it. Finally, I added the tenderloin back into it and temperature checked it until we hit the magic number 145. I served it hot and it was amazing.

I think that this one is a few details in the recipe away from being a smash hit. Cheers!

By: Easy Meal Plan Sunday {Week 68} - A Dash of Sanity

Easy Meal Plan Sunday {Week 68} - A Dash of Sanity — Fri, 04 Oct 2019 19:41:43 +0000

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