Pork Tenderloin Medallions in Creamy Mushroom Sauce
Main Course
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Cook Time
1 h
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
Pork tenderloin medallions in a hearty, creamy mushroom sauce.
Ingredients (15 ingredients)
-
800 g Pork tenderloin
-
1 Stück Onion
-
2 Zehen Garlic
-
400 g Mushrooms
-
2 EL Clarified butter
-
100 g Diced bacon
-
1 EL Tomato paste
-
2 TL Dijon mustard
-
1 EL Flour
-
400 ml Meat broth
-
200 g Cream
-
150 g Sour cream
-
2 EL Chopped parsley
-
nach Geschmack Salt
-
nach Geschmack Pepper
Preparation (10 steps)
Preparation of the meat
Take 800 g pork tenderloin out of the refrigerator 1 hour before preparation. Rinse the meat with cold water, pat dry and cut into 2-3 cm thick medallions. Set aside.
Chop onion and garlic
Place 1 onion, peeled and halved, and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push down from the edge.
Sauté onion and garlic
Add 2 tbsp clarified butter to the onions and garlic in the mixing bowl and sauté for 3 min./120°C/speed 1.
Prepare mushrooms
Cut 400 g mushrooms into slices. Set aside.
Fry meat
Heat clarified butter in a large pan with a high rim. Fry the meat for 3 minutes on both sides, seasoning with salt and pepper. Then remove and set aside.
Fry bacon and sauté vegetables
Add 100 g diced bacon to the pan and fry. Add garlic, onions and 400 g mushrooms and sauté for 3 minutes.
Roast tomato paste and mustard
Add 1 tbsp tomato paste and 2 tsp Dijon mustard and roast briefly, then stir in 1 tbsp flour.
Prepare sauce
Deglaze everything with 400 ml meat broth or vegetable broth and 200 g cream and bring to a boil briefly.
Add meat and simmer
Add the meat along with the meat juice and simmer everything over medium heat for 2-3 minutes.
Refine sauce
Stir in 150 g sour cream and 2 tbsp chopped parsley and season the fillet pot with salt and pepper.
Finished cooking? Great! 🎉
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Tags
Allergens
- Mustard
- Milk
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