Pork tenderloin medallions in mushroom sauce – a rich, creamy and satisfying one-pan dish.
Everything is cooked in the same pan, so it is simple and straightforward.
Pork tenderloin medallions in creamy mushroom sauce is a lovely, mild dish the whole family can enjoy, and you can serve it exactly the way your family likes it.
Serve the medallions with good mashed potatoes, rice, pasta, root vegetables or boiled potatoes.
Should you have a medallion left over, it makes a wonderful lunch the next day on a slice of Danish rye bread (rugbrød) or toasted white bread – mmm.
Pork tenderloin medallions in mushroom sauce
Which mushrooms you use is really up to you. I love making it with chestnut mushrooms, but use whichever mushrooms you prefer – a mix works well too.
The dish can easily be prepared ahead and reheated before serving.
In that case I recommend frying the medallions as described in the recipe, making the sauce, and then waiting to combine the two.
When it is time to serve, heat the sauce through thoroughly – you may need to add a little stock – then add the medallions and heat them in the sauce until they are piping hot.
Pork tenderloin medallions in creamy mushroom sauce
Ingredients
Pork tenderloin medallions
- 1 pork tenderloin – approx. 700 g
- Plain flour
- Paprika
- Salt and pepper
- 50 g butter
- A little oil
Mushroom sauce
- 400 g chestnut mushrooms, sliced – or other mushrooms
- 1 onion, finely chopped
- 3 cloves garlic, finely chopped
- 150 ml white wine
- 100 ml stock (chicken or vegetable)
- 250 ml whipping cream (38% fat)
- 1 1/2 tsp Dijon mustard
- Salt and pepper
- Gravy browning (optional)
To serve
- Cooked rice
- Mashed potatoes – click here for the recipe
- Boiled vegetables or a cabbage salad (optional)
Method
- Trim the tenderloin and cut it into medallions about 2 cm thick.Lightly flatten the pieces with the palm of your hand or a meat mallet.
- Mix the plain flour and paprika, and season with salt and pepper.
- Turn the medallions in the mixture to coat them.
- Melt the butter with a little oil in a frying pan and fry the medallions over a medium heat until golden on both sides. Give them about 3 minutes on each side – they can be slightly pink inside.Set the medallions aside on a plate.
- In the same pan, fry the mushrooms over a fairly high heat until they have released all their liquid and turned golden and nicely browned.Add a little more oil if needed.
- Add the onion and garlic and fry until the onion is translucent, then add the white wine and Dijon mustard. Season with salt and pepper.Let the wine reduce for 3-4 minutes.
- Pour in the cream and the stock and let the sauce simmer until it thickens slightly.It should not become thick – just smooth and creamy in consistency.
- Season the sauce to taste with salt and pepper, and adjust the colour with a little gravy browning if you like.
- Return the medallions to the sauce, heat through quickly and top with freshly ground pepper and finely chopped parsley.Serve with good mashed potatoes, boiled potatoes, root vegetables, rice or pasta.
Nutrition
Premium
Dejlig ret; og sovsen var ualmindelig lækker
Hej Karen
Det gør mig så glad at høre – tak for de søde ord:)
Warm wishes, Dianna
Eeeeelsker denne ret Men kan jeg fryse den med ned, her tænker jeg på svampene ??
Hej Annette
Hvor gør det mig glad at høre:)
Og ja, den kan sagtens fryses – også med svampene:)
Warm wishes, Dianna
Endnu en lækker opskrift, som de mange andre jeg efterhånden har prøvet.
Hej Morten
Ej hvor gør det mig glad at høre 🙂 Tak for de søde ord, og tusind tak fordi du giver dig tid til at skrive 🙂
Warm wishes, Dianna
smagte pragtfuldt
Hej Kim
Det er virkelig dejligt at høre – tusind tak for de søde ord:)
Warm wishes, Dianna
Nemt og super lækkert – lavede heldigvis dobbeltportion, så nu er der nem mad i aften
Hej Vibeke
Ej hvor dejligt at høre altså, tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Hold da keft du er godt til at lave mad alt jeg har set er fantastisk knuzzzz til dig ♥️♥️
Hej Joan
Ej hvor er det bare sødt skrevet, – tusind tusind tak 🙂
Warm wishes, Dianna
Virkelig lækker ret
Hej Kirsten
Tusind tak for din besked, – det er jeg glad for at høre 🙂
Warm wishes, Dianna