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Pork Medallions with Mushroom Sauce

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Ingredients

Adjust Servings:
600 g pork tenderloin
3 Tbsp all purpose flour
salt
pepper
2 Tbsp butter
1 Tbsp vegetable oil
mushroom sauce
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

Pork Medallions with Mushroom Sauce

  • 30 mins
  • Serves 2
  • Easy

Ingredients

  • mushroom sauce

Directions

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Pork Medallions with Mushroom Sauce

will be an easy and delicious weeknight dinner. These juicy medallions brown beautifully and go to your dinner table in just 30 minutes. The mushroom sauce goes a long way toward making this simple weeknight meal become special. This dish is a hit for my family dinner and everyone just simply love it!

Note:

Be sure to have all your ingredients measured and ready next to your pan. You won’t have time to run and get things, because it cooks up quickly in a really hot pan! I’m using cremini mushrooms, but you can use any other type of mushroom.

 

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Steps

1
Done

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.

2
Done

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)

3
Done

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.

Stephanie

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