Pork Medallions in Mushroom Cream

Name: Pork Medallions in Mushroom Cream
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 600 g pork tenderloin; 300 g chestnut mushrooms; 1 piece onion; 200 ml cream; 100 ml vegetable stock; 30 ml vegetable oil; 1 bunch parsley; 1 pinch salt and pepper

Tender pork tenderloin medallions, seared golden on all sides, in a creamy mushroom sauce built from the pan juices. A quick skillet dinner for any weeknight..

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Tempo di cottura

35 min

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Porzioni

🧂

Ingredienti

Vedi l'originale ↗

Nutrition

per serving

350 kcal

Calories

32 g

Protein

22 g

Fat

6 g

Carbs

Ingredienti

Per 4 porzioni

Estimated cost~€7.65 · ~€1.90/serving

Preparazione

1
Cut the pork tenderloin into medallions about three centimetres thick, press them lightly flat and season with salt and pepper.
2
Heat the oil in a pan until hot and sear the medallions for about three minutes on each side until golden. Remove and keep warm.
3
Slice the onion and mushrooms and fry them hard in the pan juices until the mushrooms take on colour.
4
Deglaze with the stock, pour in the cream and let it reduce for a few minutes to a silky sauce. Season to taste.
5
Return the medallions and their juices to the sauce, warm through briefly and sprinkle with chopped parsley.