Pork Medallions with Mushroom Cream Sauce and Mustard
75% автентично · European Fusion
A slightly elevated take, this recipe incorporates sautéed mushrooms and a touch of white wine for added depth to the classic cream and mustard sauce.
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Съставки
- Pork tenderloin500g
- Mushrooms200g
- Heavy cream150ml
- Dijon mustard1 tbsp
- Dry white wine50ml
- Shallots1 small
- Garlic1 clove
- Butter1 tbsp
- Olive oil1 tbsp
- Saltto taste
- Black pepperto taste
- Fresh chivesfor garnish
Стъпки
- 1
Cut pork tenderloin into 1-inch thick medallions. Season with salt and pepper.
- 2
Heat olive oil and 1/2 tbsp butter in a skillet over medium-high heat. Sear pork medallions until golden brown on both sides and cooked through. Remove and set aside.
- 3
In the same skillet, add remaining 1/2 tbsp butter. Sauté sliced mushrooms and minced shallots until softened and lightly browned.
- 4
Add minced garlic and sauté for 30 seconds.
- 5
Deglaze the pan with white wine, scraping up any browned bits. Let it reduce by half.
- 6
Stir in heavy cream and Dijon mustard. Bring to a simmer and cook for 2-3 minutes until sauce thickens slightly.
- 7
Return pork medallions to the sauce to warm through. Adjust seasoning.
- 8
Garnish with fresh chives before serving.
