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Pork Medallions In Cream Sauce

Pork Medallions In Cream Sauce

This pork medallions in cream sauce with mushroom is delicious and so easy to make. Made with a handful of ingredients in no time.

Makes a perfect weeknight dinner! Tastes great with pasta, over rice, fried potatoes or a slice of bread.

When I came to Germany about 7 years to further my studies, I learned very quickly that Germans love their pork. So much so, that it featured everywhere I looked; supermarkets, butcher, open markets and restaurants.

Contrary to my motherland, Namibia. There we consume a variety of meat; venison, goat meat, chicken, pork (rarely), with beef being the mainstay.

So you can imagine why I was initially culture shocked. The first time I went to buy meat for instance, I felt helpless, for I did not know which part of pork to buy.

However as time went by, I became familiar with pork and now I really enjoy it. That being said, pork tenderloin remain my favorite, for various reasons; (1) it contain less fat, (2) it’s tantalizing and (3) (bonus) its easy to prepare. My preferred method is cooking it with mushrooms and heavy cream to give that rich creamy flavor.

This pork tenderloin in creamy mushroom sauce tastes great with a variety of sides from homemade bread, rice to pasta. So if creamy is your thing or you simply want to try another way of preparing that pork, you’ll definitely love this one. With all that being said, let’s get started.

What you’ll need to make pork tenderloin in creamy mushroom sauce

  •  ca. 450 g (1 lbs) pork tenderloin
  • 400 g (14 oz) mushrooms
  • 1 medium onion
  • 90 g (3 oz) bacon / smoked pork belly
  • 1 tablespoon olive oil
  • 2 tablespoons cornstarch (corn flour)
  • 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) heavy cream (whipping cream)
  • 200 ml (6.7 fl oz/ ¾ + 1 tablespoon) milk
  • 100 ml (3.3 fl oz/ 1/3 cup + 1 tablespoon) chicken stock
  • salt and pepper to taste
  • fresh chives or spring onino aka. scallion (optional) to garnish

How to make pork medallions in creamy mushroom sauce

Pat dry pork tenderloin with paper towels and slice it into thick medallions.

Peel and finely chop the onion.

Next clean the mushrooms with paper towels. Cut off the stem ends and cut into slices:

Then cut the bacon into small slices.

Heat olive oil in the pot at a medium-high and brown the medallions, until you get a golden crust on the meat. Don’t overcrowd the pot, otherwise the meat won’t brown.

Remove the browned medallions from the pot and set aside. Then fry the bacon in the remaining fat.

Add the onion and saute for about 2 to 3 minutes.

Then add the mushrooms and continue frying for 2 to 3 minutes.

Toss in the flour, stirring constantly. Then add cream, milk, chicken stock. Now taste the sauce (before adding salt, because bacon can be very salty) and season with salt and pepper, if necessary. 

Next, add your seared meat back to the pot.

Bring to boil, reduce the heat to medium-low and let simmer for ca. 15 minutes, uncovered. Keep stirring in between.

Note: If the sauce is very watery, just thicken it using a mixture of flour and cold water, using 1:1 ratio.

Remove from the heat. Let stand for few minutes before serving. Garnish with chives or spring onion, if desired and serve. I served my sauce with rice

Love this Pork in Creamy Mushroom Sauce Recipe? Try my Oven baked pork in creamy leek mushroom sauce (Schnitzelpfanne) recipe, too.

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5 from 1 vote

Pork Medallions In Cream Sauce

This pork medallions in cream sauce with mushrooms is delicious and so easy to make. Made with a handful of ingredients in no time. Makes a perfect weeknight dinner.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: European, German
Keyword: creamy mushroom sauce, how to, pork fillet, pork tenderloin cream sauce, pork tendrloin recipes
Servings: 4 Servings
Author: Ester | esterkocht.com

Equipment

  • Medium pot
  • Cutting board
  • Knife
  • paper towels
  • Wooden spoon

Ingredients

  • 450 g (1 lbs) pork tenderloin
  • 400 g (14 oz) fresh mushrooms
  • 1 medium onion
  • 90 g (3 oz) bacon / smoked pork belly
  • 2 tablespoons cornstarch (corn flour)
  • 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) heavy cream (whipping cream)
  • 200 ml (6.7 fl oz/ ¾ cup + 1 tablespoon) milk
  • 100 ml (3.3 fl oz/ 1/3 cup + 1 tablespoon) chicken stock
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • fresh chives or sping onion to garnish (optional)

Instructions

  • Pat dry pork tenderloin with paper towels and slice it into thick medallions. Peal and finely chop the onion and then clean the mushrooms with paper towels. Cut off the stem ends and cut into slices. Cut the bacon into small pieces.
  • Heat olive oil in the pot at a medium-high and add the medallions and brown the medallions, until you get a golden crust on the meat. Don’t overcrowd the pot, otherwise the meat won’t brown. Remove the browned medallions from the pot and set aside.
  • Fry the bacon in the remaining fat. Add onion and saute for 2 to 3 minutes. Then add mushrooms and continue frying for 2 to 3 minutes. Toss in the flour, stirring constantly.
  • Now stir in cream, milk, chicken stock, salt and pepper. Then add the browned meat and combine well. Bring to boil, reduce the heat to medium - low heat and let simmer for ca. 15 minutes, uncovered. Keep stirring in between. Remove from the heat. Let stand for few minutes before serving. Garnish with chives or spring onion, if desired and enjoy.

Notes

  1. Taste the sauce before adding salt, because bacon can be very salty.
  2. If the sauce is very watery, just thicken it using a mixture of plain flour (cornstarc) and cold water, using 1:1 ratio.

Did you make this pork in mushroom cream sauce recipe? I’d love to hear from you! Simply write a review and add rating to it.

 

Recipe Rating




Diina Shatipamba

Tuesday 27th of March 2018

I love your recipes cous

Now I'm motivated to try em out 😍😍😍🍝🍝🍝🍝

Ester

Wednesday 4th of April 2018

That's very good to hear cous. Please keep me updated. P.S: don't forget to take a photo. ;-)