Pork medallions in mushroom cream

Name: Pork medallions in mushroom cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 500 g Mushrooms; 2 Onions; 800 g Pork tenderloin; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1⁄2 Tsp Sweet peppers; 150 g Fresh cream; 1 TEASPOON Vegetable broth (instant); 4 Stem(s) Parsley

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

500 g Mushrooms
2 Onions
800 g Pork tenderloin
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1⁄2 Tsp Sweet peppers
150 g Fresh cream
1 TEASPOON Vegetable broth (instant)
4 Stem(s) Parsley

Directions

1
Clean, wash and slice the mushrooms. Peel and finely chop the onions. Dab meat dry and cut into 12 medallions.
2
Heat 2 tablespoons of oil in a large frying pan. Fry the medallions in it in portions on each side for about 1 minute. Season with salt and pepper and remove. Add 1 tablespoon of oil to the frying fat. Fry the onions and mushrooms for about 4 minutes, turning them over.
3
Season with salt, pepper and paprika. Stir in 350 ml water, crème fraîche and stock, bring to the boil. Add meat to the sauce and simmer covered for about 5 minutes. Season to taste with salt and pepper.
4
Wash parsley, shake dry, chop and stir into the sauce. Arrange everything. Baguette goes well with it.