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The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo

The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo

Tender pork medallions gently pan-roasted alongside earthy wild mushrooms, bathed in a silky reduction of dry vermouth, rich brodo, and fragrant sage. This modern Northern Italian dinner brings refined Milanese warmth to your weeknight table in just under half an hour.

Elena Rossi
Elena Rossi
Prep: 10 minutes
Cook: 20 minutes
4
easy
dinner
weeknight-dinnerpan-roastedwild-mushroomsnorthern-italian+1

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Timeline

26 minutes
0m10m20m26m
Prep Ingredients
8m
Pan-Roast Pork
6m
Pan-Roast Mushrooms
6m
Simmer Sauce
4m
Mount Sauce & Serve

Ingredients

  • 1.5 lbs Pork tenderloin, trimmed and cut into 1-inch medallions(Pounded lightly to uniform 3/4-inch thickness)
  • 10 oz Mixed wild mushrooms (such as chanterelles, maitake, or oyster)(Torn into bite-sized pieces)
  • 0.33 cup Dry vermouth(A dry, herbaceous fortified wine)
  • 0.5 cup Premium chicken brodo or stock(High quality store-bought or homemade)
  • 3 tbsp Unsalted butter(Divided: 1 tbsp for roasting, 2 tbsp cold for sauce)
  • 2 tbsp Extra-virgin olive oil
  • 4 sprigs Fresh sage leaves(Whole leaves)
  • 0.25 cup Parmigiano-Reggiano(Finely grated)
  • 0.5 tsp Kosher salt(Adjust to taste)
  • 0.25 tsp Freshly cracked black pepper(Adjust to taste)
  • 1 tbsp unsalted butter(Used in step 3)
  • 2 tbsp cold unsalted butter(Used in step 5)

Instructions

  1. 1

    Pat dry 1.5 lbs pork tenderloin medallions with paper towels and season generously with 0.5 tsp kosher salt and 0.25 tsp freshly cracked black pepper. Clean and gently tear 10 oz mixed wild mushrooms into bite-sized pieces, keeping their structural shapes intact. Gather 4 sprigs fresh sage.

    8 min

    Tip: Drying the pork thoroughly ensures a beautiful golden sear without boiling the meat in its own juices.

  2. 2

    Heat 2 tbsp olive oil in a large, heavy skillet over medium-high heat. Add 1.5 lbs pork tenderloin in a single layer without overcrowding. Pan-roast gently for 3 minutes per side until golden brown and cooked to medium (145°F). Transfer pork to a warm plate and tent loosely with foil.

    6 min

    Tip: Resist the urge to move the pork early; letting it sit undisturbed builds a deep, caramelized crust that acts as the load-bearing flavor for your sauce.

  3. 3

    In the same skillet over medium heat, melt 1 tbsp unsalted butter. Add 10 oz mixed wild mushrooms in a single layer. Pan-roast undisturbed for 3 minutes to brown, then toss and cook for another 3 minutes until tender and caramelized.

    6 min

    Tip: Wild mushrooms absorb oil like a sponge initially, but give them time and they will release their moisture and crisp up exquisitely.

  4. 4

    Pour 0.33 cup dry vermouth into the pan with the mushrooms, scraping up any delicious browned bits stuck to the bottom. Simmer until reduced by half, about 1 minute. Pour in 0.5 cup premium chicken brodo and drop in 4 sprigs fresh sage. Simmer for 3 minutes until slightly thickened.

    4 min

    Tip: Dry vermouth brings a bright, complex acidity that instantly cuts through the rich earthy mushrooms.

  5. 5

    Reduce heat to low. Return the pork medallions and accumulated juices to the pan. Remove sage sprigs if desired. Swirl in 2 tbsp cold unsalted butter and 0.25 cup freshly grated Parmigiano-Reggiano until the sauce becomes silky and glossy. Spoon sauce and mushrooms over the pork and serve immediately.

    2 min

    Tip: Adding cold butter off the heat emulsifies the sauce, giving it that luxurious restaurant shine in seconds.

Chef's Notes

Growing up around my grandmother's Piedmontese kitchen, wild mushrooms were treated with immense respect—never smothered, always celebrated. In this recipe, I use dry vermouth as a quick shortcut to build the complex, slow-simmered depth of a classic braise in a fraction of the time. Remember, a great weeknight dish relies on structure: the pork provides the foundation, while the pan-roasted mushrooms and herbaceous brodo do the heavy lifting.

Frequently Asked Questions

How long does The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo take to make?

The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo takes about 30 minutes total. That includes 10 minutes of prep and 20 minutes of cooking.

How many servings does this recipe make?

This recipe makes 4 servings.

What skill level is needed for The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo?

This recipe is rated easy — it's beginner-friendly and straightforward.

What ingredients do I need for The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo?

The main ingredients are: Pork tenderloin, trimmed and cut into 1-inch medallions, Mixed wild mushrooms (such as chanterelles, maitake, or oyster), Dry vermouth, Premium chicken brodo or stock, Unsalted butter, Extra-virgin olive oil, Fresh sage leaves, Parmigiano-Reggiano, Kosher salt, Freshly cracked black pepper, unsalted butter, cold unsalted butter.

What type of meal is The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo?

The Varese Belvedere: Gently Pan-Roasted Pork Medallions with Wild Mushrooms and Sage-Vermouth Brodo is categorized as: dinner.