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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.
Course Main course
Cuisine Danish
Nøgleord Aubergine, Cream sauce, Pork fillet, Pork fillet medallions, Pork tenderloin
Total Time 40 minutes
Servings 4 servings
Calories 523kcal

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

Instructions

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

Calories: 523kcal | Carbohydrates: 18g | Protein: 47g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 179mg | Sodium: 598mg | Potassium: 1473mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1419IU | Vitamin C: 19mg | Calcium: 231mg | Iron: 3mg