Pork tenderloin medallions in paprika sauce with bacon, cream and mushrooms.
An easy, flavourful family dinner that goes with rice, pasta, mashed potatoes or whatever your family prefers.
Pork tenderloin medallions in paprika sauce are very simple to make, and the dish can be on the table in a good half hour. Perfect weeknight food when it needs to be quick and easy.
Pork tenderloin dishes – Cooking with pork tenderloin
Pork tenderloin (sold as pork fillet in the UK) is a wonderful cut of meat, – and a really good alternative in dishes you would normally make with chicken.
We love pork medallions in my house. They are tender and juicy, – and served in a rich, creamy sauce the dish is ready for a helping of rice, mash, pasta or similar.
Pork tenderloin is a relatively inexpensive cut, with so many delicious uses.
Try one of my other pork tenderloin dishes too, – you will find them here:
Pork tenderloin medallions in creamy mushroom sauce – click here.
Asian stir-fry with pork tenderloin – click here.
Stuffed pork tenderloin with mushrooms and feta – click here.
Stuffed pork tenderloin with sun-dried tomatoes, feta and Serrano ham – click here.
Pork tenderloin medallions in creamy paprika sauce
Ingredients
Pork medallions
- 1 pork tenderloin – approx. 700 g
- Plain flour
- Paprika
- 30 g butter
- Salt and pepper
Paprika sauce
- 200 g bacon, diced
- 250 g mushrooms, sliced
- 1 red pepper, diced
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 4 tbsp tomato purée
- 1 – 1 1/2 tbsp sweet paprika
- 350 ml stock – chicken or vegetable
- 150 ml whipping cream (38% fat)
- 1 tsp red wine vinegar (optional)
- Salt and pepper
To serve
- Cooked rice, mashed potatoes, pasta or similar
- Finely chopped fresh parsley
Method
Pork medallions
- Mix the plain flour and paprika, and season with salt and pepper.
- Trim the tenderloin of any silverskin and fat, and cut it into medallions about 2 cm thick.Pound the pieces lightly to flatten them a little.
- Turn the medallions in the flour mixture to coat.
Paprika sauce and pork medallions
- Heat a frying pan over a medium heat, and fry the bacon until golden.Lift it out with a slotted spoon, leaving the bacon fat in the pan.
- Melt the butter in the same pan, and fry the medallions until golden on both sides and cooked to your liking in the middle.Give them about 3 minutes on each side, – they can happily be slightly pink in the centre.Set the medallions aside on a plate.
- In the same pan, fry the mushrooms over a high heat until all their liquid has cooked off and they are lightly golden.
- Add the onion and garlic and fry until the onion is soft and translucent, then add the diced red pepper. Season with freshly ground pepper and only a little salt.Stir everything together in the pan.
- Sprinkle the sweet paprika over the vegetables, stir it in, then add the tomato purée. Cook, stirring, for a minute or so.
- Pour in the stock and cream and return the bacon to the pan, then let the sauce simmer for about 5 minutes, or until it thickens slightly.Season the sauce to taste with salt, pepper and the red wine vinegar, if using.*The red wine vinegar can be left out, or replaced with a little lemon juice, – if you feel the dish needs a touch of acidity. I think it really suits the dish.
- Return the medallions to the sauce, – heat through briefly and top with freshly ground pepper and finely chopped parsley.Serve with good mashed potatoes, boiled potatoes, root vegetables, rice or pasta.
Nutrition
Premium
Det var et hit herhjemme, alle var vilde med det
Hej Winnie
Hvor gør det mig glad at høre – tusind tak for dejlig feedback:)
Warm wishes, Dianna
Kan man ikke komme retten i ovnen i ca 20 min ved 180 grader varmluft i stedet for på panden ?
Hej Tina
Det tænker jeg sagtens du kan, altså når saucen først er lavet 🙂
Warm wishes, Dianna
Kan man ikke også komme den i ovnen i stedet for på panden ?
Hej Tina
Jo absolut – men de skal steges af først og saucen skal samles på panden inden det kan simre i ovnen:)
Warm wishes, Dianna
Lækkert og meget smag i.