Pork Tenderloin Medallions with cream and mushrooms

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Here is an excellent and delicious dish to take to your table, prepared with few ingredients, easy to make everybody happy and to avoid conflicts on what to have to eat today. Is this familiar to you?

In fact, if I ask my son what he would like for dinner, the answer would certainly be Pork Tenderloin Medallions and Chips.

I was ispired by my sister Marinella for this recipe, who lives in Switzerland, and prepared so many times for me when visiting her, the notorious veal dish “Zürcher Geschnetzelters”. In fact this pork recipe resembles it and the most notable difference is pork medallions instead of veal.

Good serving is with chips, or rösti.

Pork Tenderloin Medallions 

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Good To Know

You can use veal if you prefer, though bear in mind that veal is more expensive, though really, really nice too!

Consider using a large frying pan that can contain nicely both meat and mushrooms plus the cream, so you won't run out of space when cooking the whole.

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Ingredients 4 servings

1. Pork tenderloin (fillet), 1

2. Mushrooms, 150 g

3. Beef stock, 1

4. Garlic, crushed, 1 clove

5. Onion, finely diced, 1 small

6. White wine or brandy, 1 glass

7. Vegetable oil, 2 tbsp

8. Butter, 15 g

9. Double cream, 80 ml

10. Flour, 2 tbsp

11. Parsley, chopped, 2 tbsp

12. Salt and pepper

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Let’s jump to the method

1. Get ready all ingredients (measured or chopped or sliced). Put them in the working space close to the hob.

2. Gently, trim any fat excess of the meat, paying attention to keep the tenderloin intact.

3. Start slicing thick medallions of 1.5 cm across the tenderloin.

4. Wash and thinly slice the mushrooms, making sure there is no soil attached.

5. Put the flour in a bowl and dust each medallion on both sides.

6. Warm up the oil and the butter in a large frying pan. Add the onion and then the garlic until lightly browned.

7. Add the mushrooms; cook stirring for 1-2 min. Put them apart together with the juices.

8. In the same frying pan, fry the meat for 1 minute on each side. Add a little more of oil to the pan if needed. Don’t over cook them as there is still more cooking to come, or you’ll end up with tough meat to bite: pork meat cooks quickly.

9. Put back the mushrooms and their juices on the frying pan with the meat and stir them together.

10. Add the crumbled beef cube to the juices and stir until dissolved.

11. Add the white wine or the brandy and let evaporate the alcohol. It should take 1 minute.

12. Finally, add the cream. Let it cook until lightly thickened. 4 minutes should be fine. Check that there is no pink juice coming out from the meat by picking one of the medallions with a toothpick. Cook one more minute if there is.

13. Taste the sauce to check if salt and pepper is needed.

14. Sprinkle with the finely cut parsley.

15. Serve the Pork Tenderloin Medallions and enjoy it!

Pork Tenderloin Medallions