Svinjski lungić u umaku od gljiva (Pork Tenderloin with Mushroom Sauce - Classic)
Tradicionalno jelo · Croatian
A classic Croatian dish featuring tender pork tenderloin medallions pan-seared to perfection and served in a rich, creamy mushroom sauce. This recipe emphasizes traditional flavors and techniques.
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Sastojci
- Pork tenderloin600g
- Mushrooms (e.g., champignons, porcini)300g
- Onion1 medium
- Garlic2 cloves
- Heavy cream200ml
- White wine (dry)100ml
- Butter2 tbsp
- Vegetable oil2 tbsp
- Flour1 tbsp
- Chicken or vegetable broth100ml
- Fresh parsley2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Koraci
- 1
Trim the pork tenderloin and cut into 2-3 cm thick medallions. Season with salt and pepper.
- 2
Clean and slice the mushrooms. Finely chop the onion and mince the garlic.
- 3
Heat vegetable oil and 1 tbsp butter in a large skillet over medium-high heat. Sear the pork medallions for 2-3 minutes per side until golden brown. Remove from skillet and set aside.
- 4
Add the remaining 1 tbsp butter to the skillet. Sauté the chopped onion until softened, about 5 minutes.
- 5
Add the minced garlic and sliced mushrooms. Cook until mushrooms are browned and tender, about 8-10 minutes.
- 6
Sprinkle flour over the mushrooms and stir well, cooking for 1 minute.
- 7
Deglaze the skillet with white wine, scraping up any browned bits from the bottom. Let it simmer for 2 minutes.
- 8
Pour in the broth and heavy cream. Stir until the sauce thickens. Season with salt and pepper to taste.
- 9
Return the pork medallions to the skillet. Simmer gently in the sauce for 5-7 minutes, or until cooked through.
- 10
Stir in the chopped fresh parsley. Serve hot.
