Pork Medallions with Mushroom Sauce
Course: main courses, beef & porkDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
30
minutesTotal time
40
minutesIngredients
600 g pork (tenderloin)
3 Tbsp all purpose flour
salt
pepper
2 Tbsp butter
1 Tbsp vegetable oil
2 Tbsp vegetable oil
250 g sliced crimini mushrooms
1 Tbsp butter
1 Tbsp vegetable oil
150 ml white wine
1 tsp dijon mustard
200 ml heavy cream
salt
Steps
- Preheat the oven to 100°C.
Season the pork medallions with salt and pepper on both sides.
Dust them with flour, tapping off any excess.
- In a large pan, heat 2 tablespoon butter and a tablespoon vegetable oil, add the medallions and cook over moderate heat, turning once until browned outside and medium within, about 3 minutes.
Transfer the pork into the preheated oven (100°C) on a baking dish and cover with foil.
NOTE: keep the pan for later (don’t wash it)
- creamy mushroom sauce: In another pan, melt a tablespoon butter along with vegetable oil, to stop the butter burning.
Add the sliced mushrooms and cook on a low heat.
Once the mushrooms are nice and soft, pour the white wine and let it reduce by half.
Add the mustard and stir in.
Pour the heavy cream and let everything sit on a low heat for a minute or two, so the flavors get incorporated into the cream.
Season with salt.
Transfer the sauce into the pan which is we used before for frying the medallions. Deglaze the pan, scrape any brown bits off the bottom of the pan.
Once the sauce rich and creamy, it’s ready to be served over the medallions.
