Pork Medallions in Creamy Mustard Sauce
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Pork tenderloin medallions in a creamy mustard sauce.
Total0:3535 min
Prep0:1515 min
Wait0:2020 min
Servings44
Per serving425 kcal425 kcal
Ingredients
Preparation
Medallions
Pork2 pcs
Flour1 tbsp · for coating
Chili powderto taste
Salt and pepper
Sauce
Flour1 tbsp
Butter3 tbsp
Mustard1 tsp
Mustard1 tsp
20% cream200 ml
Honey1 tsp
Lemon juiceto taste
Parsleyfor garnish
Fresh porcini200 g
Ingredients
Preparation
Medallions
Pork2 pcs
Flour1 tbsp · for coating
Chili powderto taste
Salt and pepper
Sauce
Flour1 tbsp
Butter3 tbsp
Mustard1 tsp
Mustard1 tsp
20% cream200 ml
Honey1 tsp
Lemon juiceto taste
Parsleyfor garnish
Fresh porcini200 g
Medallions
1
Cut the tenderloins into 2 cm thick slices and gently flatten them.2
Season with salt, pepper, and paprika, then coat in flour.3
Fry on both sides until golden brown.Sauce
4
Clean the porcini mushrooms and cut them into smaller pieces if they are large.5
Fry the porcini mushrooms in 1 tablespoon of butter until their liquid evaporates and they brown lightly.6
In a separate pot, melt 2 tablespoons of butter, add 1 tablespoon of flour, and stir into a smooth paste.7
Add half a cup of water and 200 ml of 20% cream.8
Add both types of mustard, the honey, a little lemon juice, and season with salt and pepper.9
Cook, stirring constantly, until the sauce thickens.10
Add the fried porcini mushrooms to the sauce.11
Place the medallions in the sauce and simmer, covered, over low heat until the meat is tender.Serving
Serve sprinkled with chopped parsley.
