Main Dishes
Pork Tenderloin in Creamy Mushroom Sauce: Seared Medallions With White Wine and Garlic in One Skillet
Seared pork tenderloin medallions simmered in a creamy sauce of mushrooms, onion, white wine and garlic.
Instructions
Prepare the pork
Cut the pork tenderloin into slices about 3/4 inch (2 cm) thick.
Season both sides with salt and pepper.
Heat the oil in a skillet and add 1 tablespoon (15 g) of butter.
Sear the pork over medium heat until golden on both sides, about 2–3 minutes per side. Remove the pork and set it aside.
Cook the mushrooms
Finely chop the onion and slice the mushrooms.
In the same skillet, melt 1 tablespoon (15 g) of butter and cook the onion until it softens.
Add the mushrooms and cook until the excess liquid has evaporated and they turn golden.
Make the sauce
Add 1/4 cup (50 ml) of dry white wine and let it cook for a moment so the alcohol evaporates.
Add 3/4 cup (200 ml) of heavy cream and 5 tablespoons (70 ml) of water or chicken broth.
Season with salt, black pepper and the pressed garlic clove.
Simmer over low heat until the sauce thickens, about 5 minutes.
Simmer and serve
Return the seared pork to the sauce, cover the skillet and simmer over low heat for 10–12 minutes. Pork is done at an internal temperature of 145°F (63°C), followed by a 3-minute rest.
Garnish with chopped fresh parsley and serve warm.
- 1. Top the finished dish with freshly grated Parmesan for extra flavor.
- 2. Use a mix of mushrooms, such as white button, portobello or wild mushrooms.
- 3. For a little heat, add a pinch of red pepper flakes to the sauce.
- Pork is safe at an internal temperature of 145°F (63°C) followed by a 3-minute rest.