Pork medallions in mushroom cream sauce

Name: Pork medallions in mushroom cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g Mushrooms; 2 Onions; 850 g Pork tenderloin; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 1/2 TEASPOON Sweet peppers; 350 ml Vegetable broth; 100 g Fresh cream; 1/4 collar Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g Mushrooms
2 Onions
850 g Pork tenderloin
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
1/2 TEASPOON Sweet peppers
350 ml Vegetable broth
100 g Fresh cream
1/4 collar Parsley

Directions

1
Clean, wash and slice the mushrooms. Peel and finely chop the onions. Wash the meat, dab dry and cut into 12 pieces of about the same size
2
Season meat with salt and pepper. Heat 2 tablespoons of oil in portions in a frying pan. Fry the meat for about 5 minutes, turning it over and taking it out. Add 1 tablespoon of oil to the hot frying fat. Fry the onions and mushrooms for about 4 minutes, turning them over, season with salt, paprika and pepper and add the meat. Add stock, bring to the boil, stir in crème fraîche, cover and simmer over medium heat for about 8 minutes, season again if necessary
3
Wash parsley, shake dry, pluck leaves from the stalks and chop finely. Arrange 3 pieces of meat and mushroom sauce on plates, sprinkle with parsley. Delicious with baguette