Pork Medallions with Mushroom Sauce
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g pork, (fillet)
- 1 clove garlic
- 2 tablespoon olive oil
- rosemary
- Pepper, freshly ground
- sea salt
- 6 slices bacon
- 300 g potato (s)
- 1 small onion (s)
- 2 tablespoon butter or clarified butter
- 200 g mushrooms, (fresh)
- 2 tablespoon brandy
- 100 ml cream
Print Recipe
Pin Recipe Instructions
- Wash the pork tenderloin, dry it and cut it into approx. 6 equal pieces. Wash and pluck fresh rosemary. Peel and press the garlic. Rub the meat with garlic and sprinkle with pepper. Let it soak in briefly. Then brush with olive oil, sprinkle with rosemary and wrap with the bacon slices. Place in the refrigerator for about 1 - 1 1/2 hours. Wash and brush the potatoes well (they are eaten with their peel, but not a must!) And cook for about 20 minutes (depending on size). Fry the pork medallions in a pan (extra oil for frying is actually no longer necessary because the medallions absorb the olive oil quite well) for about 3 minutes on each side, then wrap in aluminum foil and keep warm in the oven (I always do it at approx. 100 ° C) Meanwhile, dice the onion and sauté in the butter until translucent. Clean the mushrooms, cut into thin slices, add to the onion and fry for about 4 minutes. Deglaze with cream and brandy, simmer for a few more minutes and then season with salt and pepper to taste. Serve the meat with the potatoes and the sauce. You can also use milk as an alternative to cream, but then it doesn`t taste that good.
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