Pork fillet medallions with aubergine, tomatoes and cream is a lovely dish that pairs juicy medallions of pork with a rich, creamy sauce.
The medallions are dusted in flour and fried in butter and oil until golden, so they stay beautifully juicy and, ideally, just faintly pink in the middle.
The sauce is made with chestnut mushrooms, onion, garlic, aubergine, fresh tomatoes and a splash of white wine, which together strike a pleasing balance between acidity and sweetness. Finally, it is rounded off with stock, cream and Parmesan for a full, rounded flavour.
This dish is perfect with freshly cooked pasta, rice, boiled potatoes or a soft mash.
Try this recipe and enjoy a dinner full of flavour.
Pork fillet medallions with aubergine, tomatoes and cream
An easy one-pan recipe – pork fillet medallions in a creamy sauce with aubergine, mushrooms and tomatoes.
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Ingredients
Pork fillet medallions
- 1 pork fillet (tenderloin) – approx. 700 g
- Plain flour
- Butter
- Oil
- Salt and freshly ground pepper
Cream sauce with vegetables
- 200 g mushrooms, sliced
- 1 onion, finely chopped
- 1 aubergine, diced – approx. 250 g
- 4 cloves garlic, thinly sliced
- 150 g cherry tomatoes, halved
- 3 tbsp tomato purée
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried basil
- 100 ml white wine (can be replaced with stock)
- 200 ml stock – chicken or vegetable
- 200 ml cream whipping cream (38% fat) or cooking cream
- 50 g Parmesan, finely grated (optional)
- 1 handful parsley, finely chopped
- 7 sprigs basil, leaves picked
- Salt and freshly ground pepper
- Oil
To serve
- Rice, pasta or potatoes/mash
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Method
Pork fillet medallions
- Trim the pork fillet and cut it into medallions about 2 cm thick.Lightly flatten the pieces with the heel of your hand or a meat mallet.
- Mix the flour with salt and freshly ground pepper, and turn the medallions in it to coat.
- Melt a knob of 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 in the middle. Set aside.
The sauce
- Heat a frying pan and fry the mushrooms in a good glug of oil until golden.
- Add the onion and cook until translucent, then add the aubergine and garlic and cook for a couple of minutes more. Season with salt and pepper.
- Add the tomatoes and heat them through for 3-4 minutes, then stir the tomato purée and dried herbs into the pan.
- Add the white wine and let it reduce well, before adding the stock, cream and Parmesan. Let the sauce simmer gently for 4-5 minutes.
- Stir the parsley and basil into the sauce, and season to taste with salt and pepper.
- Return the medallions to the sauce, and let them warm through for a moment before serving.
Nutrition
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Hej
Hvilken tilbehør ville du servere til?
Vh Lene
Hej Lene
Jeg ville foretrække en kartoffelmos, sprøde kartofler eller ris 🙂
Warm wishes, Dianna
Super lækker har lige lavet den med jeg kan så anbefale ærter og gulerødder i også
Hejsa
Så dejligt at høre – tak fordi du skriver det 🙂
Og tak for fif, det er hermed givet videre:)
Warm wishes, Dianna
Lavede den i går, shit det var godt:-)
Tusind tak Birthe 🙂
Warm wishes, Dianna
Super fin opskrift, jeg brugte lidt gastrik i stedet for hvidvin
Det fungerede også godt.
Hej Alice
Åh hvor dejligt at høre – tusind tak fordi du skriver det 🙂
Warm wishes, Dianna
Ser virkelig lækkert ud, den skal jeg prøve:-)
Hej Bine
Hvor er det dejligt at høre – tak 🙂
Warm wishes, Dianna