Classic Pork Medallions with Mushroom Sauce
Традиционно ястие · Bulgarian
Tender pork medallions pan-seared to perfection and served with a rich, creamy mushroom sauce. A timeless Bulgarian classic.
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Съставки
- Pork tenderloin600g
- Mushrooms (e.g., champignons)300g
- Onion1 medium
- Garlic2 cloves
- Heavy cream200ml
- Butter50g
- Vegetable oil2 tbsp
- White wine (optional)50ml
- Fresh parsleysmall bunch
- Saltto taste
- Black pepperto taste
- Wateras needed
Стъпки
- 1
Cut the pork tenderloin into 2-3 cm thick medallions. Season with salt and pepper.
- 2
Slice the mushrooms and finely chop the onion and garlic.
- 3
Heat vegetable oil and butter in a large skillet over medium-high heat. Sear the pork medallions for 3-4 minutes per side until golden brown. Remove from skillet and set aside.
- 4
In the same skillet, add a little more butter if needed. Sauté the chopped onion until softened, about 5 minutes.
- 5
Add the minced garlic and mushrooms. Cook until mushrooms release their liquid and start to brown, about 8-10 minutes.
- 6
If using, deglaze the pan with white wine and let it reduce by half.
- 7
Pour in the heavy cream and bring to a simmer. Cook for 2-3 minutes until the sauce thickens slightly.
- 8
Return the pork medallions to the skillet. Simmer gently in the sauce for 5-7 minutes, or until cooked through.
- 9
Season the sauce with salt and pepper to taste. Stir in chopped fresh parsley.
- 10
Serve the pork medallions with the mushroom sauce immediately.
