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.
Servings: 4 Servings
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
- Taste the sauce before adding salt, because bacon can be very salty.
- If the sauce is very watery, just thicken it using a mixture of plain flour (cornstarc) and cold water, using 1:1 ratio.