Pork Tenderloin Medallions with Mushrooms and Mozzarella
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g pork fillet (s)
- 600 g mushrooms, fresh (porcini, mixed mushrooms or mushrooms)
- 50 g butter
- 2 teaspoons olive oil
- 62 ½ ml white wine
- 200 g mozzarella
- 1 clove garlic
- 1 teaspoon marjoram
- 1 teaspoon oregano
- 2 pinches thyme
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the pork fillet into approx. 3 cm thick slices, lightly salt and pepper. Roughly chop the mushrooms, season with salt and pepper and fry in a little butter. Sear the meat in 1 teaspoon olive oil and the remaining butter. Cut the mozzarella into slices.
- Layer the meat in a baking dish and spread the mushrooms over it. Prepare a marinade from 1 teaspoon olive oil, the wine, thyme, marjoram, oregano and the finely chopped garlic clove, pour evenly over the mushrooms and mix gently.
- Place the mozzarella slices on the meat and sprinkle some oregano on top. Finish cooking in the oven at around 180 ° C for around 30 minutes.
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