John Myers
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Pork Medallions with Mushroom Cream Sauce
The perfect pork medallions with mushroom cream sauce recipe with a picture and simple step-by-step instructions.
flesh
- 500 g Pork tenderloin
- Rapeseed oil
- Salt
- Pepper from the grinder
sauce
- 250 g White mushrooms
- 200 ml Cream 30% fat
- 200 ml Beef stock
- 0,5 medium-sized Onion
- 1 tsp Tomato paste
- 1 tsp Sweet paprika powder
- 0,5 tsp Curry powder
- Salt
- Pepper
- 1 tbsp Butter
- Food starch
Preparation of the sauce
- Peel the onion and cut into fine cubes. Cut the mushrooms into slices. Heat the pan and fry the mushrooms WITHOUT FAT, take the mushrooms out of the pan. Sauté the onions with butter, add tomato paste and 1 minute later deglaze with cream and beef stock. Now add the mushrooms to the sauce. Season with paprika, curry powder, salt and pepper, reduce a little over medium heat. If necessary, dissolve cornstarch in a little water to thicken the sauce. If necessary, season again with salt and pepper.
Preparation of meat
- Cut the pork fillet into medallions of the same size and press lightly with your hand. Season with salt and pepper on both sides. Heat a pan with rapeseed oil (if you like, you can add a sprig of rosemary and a crushed clove of garlic with the peel to the oil). Sear the meat on both sides for about 2 minutes, reduce the heat and finish cooking.
- Arrange medallions together with the sauce and side dish of your choice … done. Add a salad and enjoy your meal.
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