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Mørbradbøffer i cremet tomatsauce – Nem og smagfuld hverdagsret
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Pork fillet medallions in creamy tomato sauce

Recipe for pork fillet medallions in a creamy, herby tomato sauce.
Course Main course
Cuisine Danish
Nøgleord Pork medallions, Pork tenderloin
Total Time 40 minutes
Servings 4 people
Calories 666kcal

Ingredients

Pork medallions

  • 1 pork fillet (tenderloin)
  • Plain flour
  • Paprika
  • Salt and freshly ground pepper
  • Butter and oil, for frying

Sauce

  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 250 g tomatoes, sliced
  • 2 tbsp tomato purée
  • 100 ml white wine
  • 1 tin polpa or chopped tomatoes
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
  • chilli flakes - to taste
  • 100 ml cream
  • Salt and freshly ground pepper

To serve

  • Rice, pasta, mash or potatoes

Instructions

  • Trim the pork fillet of any sinew and silverskin and cut it into slices about 2 cm thick. Flatten them lightly with the palm of your hand and turn them in a mixture of flour and paprika seasoned with salt and freshly ground pepper.
  • Melt a knob of butter with a little oil in a frying pan and fry the medallions for 2-3 minutes on each side. Set them aside on a plate.
  • In the same pan, fry the onion and garlic until the onion is soft and translucent. Add a little more oil if needed - and scrape out any flour crumbs from the pan if they have burnt.
  • Add the fresh tomatoes, the dried herbs and a pinch of chilli flakes and fry for a couple of minutes - then add the tomato purée and stir well.
  • Pour in the white wine and let it reduce slightly before adding the chopped tomatoes. Let the sauce simmer over a medium heat for 5-10 minutes, or until it thickens a little.
  • Stir the cream into the sauce and season to taste with salt and freshly ground pepper.
    Adjust the consistency with a little water or stock if you prefer a thinner sauce.
  • Return the medallions to the sauce and warm them through for a couple of minutes before serving. Sprinkle with parsley just before serving - and a little Parmesan, if you like.

Nutrition

Calories: 666kcal | Carbohydrates: 8g | Protein: 96g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 323mg | Sodium: 313mg | Potassium: 2100mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1038IU | Vitamin C: 13mg | Calcium: 67mg | Iron: 5mg