Pork Tenderloin in Creamy Mushroom Sauce
Ingredients
- 500 g pork tenderloin, cut into medallions
- Salt and pepper to taste
- 30 g butter
- 100 g mushrooms, sliced
- 120 ml heavy cream
- 120 ml beef broth
- 1 garlic clove, finely chopped
- 1 small onion, diced
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika powder
- 1 teaspoon lemon juice
Preparation
Season the pork medallions with salt, pepper, and paprika powder.
Heat the butter in a large pan and sear the medallions on both sides until golden brown. Remove the meat and set aside.
In the same fat, sauté the onion, mushrooms, and garlic until soft and aromatic.
Stir in the mustard, then deglaze with beef broth and heavy cream. Mix well and let the sauce simmer for a few minutes to reduce slightly.
Return the seared pork medallions to the pan, drizzle with lemon juice, and let everything simmer together for about 5 minutes on low heat.
Sprinkle with freshly chopped parsley and serve hot.
Serving suggestions
This dish is best accompanied by potatoes, noodles, or crisp vegetables.
