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Mørbradbøffer i cremet svampesauce
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Pork tenderloin medallions in creamy mushroom sauce

Recipe for juicy pork tenderloin medallions in a creamy mushroom sauce.
Course Main course
Cuisine Danish
Nøgleord Cream sauce, One-pan dish, Pork, Pork tenderloin
Total Time 30 minutes
Servings 4 people
Calories 741kcal

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)

Instructions

  • 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

Calories: 741kcal | Carbohydrates: 48g | Protein: 47g | Fat: 40g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 211mg | Sodium: 314mg | Potassium: 1343mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1483IU | Vitamin C: 3mg | Calcium: 93mg | Iron: 5mg