Pork Tenderloin Medallions with cream and mushrooms

Here is a wonderful and tasty dish to bring to your table, made with just a few ingredients. It's easy to please everyone and avoid disagreements about what to eat today. Does this sound familiar?

If I ask my son what he wants for dinner, his answer would definitely be Pork Tenderloin Medallions and Chips.

This recipe was inspired by my sister Marinella, who lives in Switzerland and has prepared it for me many times during my visits. It's similar to the famous veal dish “Zürcher Geschnetzeltes.” The main difference is using pork medallions instead of veal.

It pairs perfectly with chips or rösti.

Pork Tenderloin Medallions 

Good To Know

If you prefer, you can opt for veal, keeping in mind that it's more costly, but also very, very delicious!

Think about using a large frying pan that can comfortably hold the meat, mushrooms, and cream, ensuring you have enough space to cook the entire dish.

Ingredients serves 4

1. Pork tenderloin (fillet), 1

2. Mushrooms, 150 g

3. Beef stock, 1

4. Garlic, crushed, 1 clove

5. Onion, finely diced, 1 small

6. White wine or brandy, 1 glass

7. Vegetable oil, 2 tbsp

8. Butter, 15 g

9. Double cream, 80 ml

10. Flour, 2 tbsp

11. Parsley, chopped, 2 tbsp

12. Salt and pepper

Let’s jump to the method

1. Prepare all ingredients by measuring, chopping, or slicing them. Keep them near the stove in your workspace.

2. Carefully remove any excess fat from the meat, ensuring the tenderloin remains whole.

3. Begin cutting thick medallions, 1.5 cm wide, from the tenderloin.

4. Clean and thinly slice the mushrooms, ensuring no soil remains.

5. Place the flour in a bowl and coat each medallion on both sides.

6. Heat the oil and butter in a large frying pan. Add the onion, followed by the garlic, until they are lightly browned.

7. Add the mushrooms; cook them, stirring for 1-2 minutes. Set them aside with their juices.

8. Using the same pan, fry the meat for 1 minute on each side. Add more oil if necessary. Avoid overcooking, as the meat will continue to cook later, and overcooking can make it tough. Remember, pork cooks quickly.

9. Return the mushrooms and their juices to the pan with the meat and mix them together.

10. Add the crumbled beef cube to the juices and stir until it dissolves.

11. Pour in the white wine or brandy and allow the alcohol to evaporate, which should take about 1 minute.

12. Lastly, add the cream and let it cook until it thickens slightly, about 4 minutes. Check for any pink juice by inserting a toothpick into a medallion. If there is pink juice, cook for an additional minute.

13. Taste the sauce to determine if salt and pepper are needed.

14. Garnish with finely chopped parsley.

15. Serve the Pork Tenderloin Medallions and enjoy!

Pork Tenderloin Medallions