Recipe for Pork Medallions with Creamy Mushroom Sauce
Ingredients:
- For the Pork Medallions:
- 1 1/2 pounds pork tenderloin, sliced into 1-inch thick medallions
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- For the Creamy Mushroom Sauce:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup sliced mushrooms (such as cremini or button)
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1/2 cup dry white wine (optional)
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions:
- Prepare the Pork Medallions:
- Season the pork medallions on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Add the pork medallions to the skillet and cook for about 3-4 minutes on each side, or until golden brown and cooked through.
- Remove the pork from the skillet and set aside.
- Make the Creamy Mushroom Sauce:
- In the same skillet, reduce the heat to medium and add butter.
- Once the butter has melted, add the onion and garlic, and sauté until the onion is translucent.
- Add the mushrooms and thyme, and cook until the mushrooms are soft and browned.
- Pour in the white wine (if using) and let it simmer until the liquid is reduced by half.
- Stir in the heavy cream, and season with salt and pepper. Let the sauce simmer for a few minutes until it thickens.
- Combine and Serve:
- Return the pork medallions to the skillet with the mushroom sauce. Cook for an additional 2-3 minutes to reheat the pork and coat it thoroughly with the sauce.
- Garnish with additional fresh thyme before serving.
- Presentation:
- Serve the pork medallions with the creamy mushroom sauce over the top.
- Accompany with a side of roasted vegetables or mashed potatoes for a complete meal.
This pork medallions recipe with creamy mushroom sauce offers a delightful blend of flavors and textures, suitable for both a weekday dinner or entertaining guests. Enjoy your cooking!
