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Pork medallions in cream sauce

Pork Medallions in Creamy Mushroom Sauce

A wonderful pairing of creamy mushroom sauce and juicy pork tenderloin. I adore mushrooms, cream, and good meat — and when they all come together, it's finger-licking good!

Alena

Recipe author

Composition / ingredients

Servings:

Pork tenderloin

900

Button mushrooms

300

Onion

Cream (20–23% fat)

400

Flour

Soy sauce

Salt

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 12 g

Fats 39 % 9 g

Carbohydrates 9 % 2 g

219 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 35 min

Step 1:

How do you make pork medallions in cream sauce? Trim the tenderloin of any membrane and cut it into medallions no more than 1/2 inch (1.5 cm) thick. Finely dice the onion and slice the mushrooms.
Step 2:

Fry the medallions on both sides until cooked through. Transfer to a plate and cover with foil to keep them warm.
Step 3:

Make the sauce. Sauté the onion in a skillet for about 4 minutes. Add the mushrooms and cook for another 5 minutes. Then add the flour and cook for about 1 minute more.
Step 4:

Pour the cream and soy sauce into the mixture and season with salt and pepper. Cook, stirring, until lightly thickened.
Step 5:

Serve the pork medallions with the cream sauce.

Mashed potatoes make the best side for this dish.
For tips and tricks, it helps to know how to keep cream or sour cream from curdling in a cream sauce.
Keep in mind that soy sauce is quite salty, so cut back on the added salt to avoid over-seasoning.
Wash the meat and be sure to pat it dry with a paper towel — excess moisture will keep it from searing and make it steam instead.