Pork tenderloin medallions in creamy paprika sauce

Recipe for pork tenderloin medallions in paprika sauce with bacon, cream and mushrooms.

Course Main course

Cuisine Danish

Nøgleord Pork medallions, Pork tenderloin

Total Time 35

Servings people

Calories 523kcal

Mix the plain flour and paprika, and season with salt and pepper.
Trim the tenderloin of any silverskin and fat, and cut it into medallions about 2 cm thick.
Pound the pieces lightly to flatten them a little.
Turn the medallions in the flour mixture to coat.

Heat a frying pan over a medium heat, and fry the bacon until golden.
Lift it out with a slotted spoon, leaving the bacon fat in the pan.
Melt the butter in the same pan, and fry the medallions until golden on both sides and cooked to your liking in the middle.
Give them about 3 minutes on each side, – they can happily be slightly pink in the centre.
Set the medallions aside on a plate.
In the same pan, fry the mushrooms over a high heat until all their liquid has cooked off and they are lightly golden.
Add the onion and garlic and fry until the onion is soft and translucent, then add the diced red pepper. Season with freshly ground pepper and only a little salt.
Stir everything together in the pan.
Sprinkle the sweet paprika over the vegetables, stir it in, then add the tomato purée. Cook, stirring, for a minute or so.
Pour in the stock and cream and return the bacon to the pan, then let the sauce simmer for about 5 minutes, or until it thickens slightly.
Season the sauce to taste with salt, pepper and the red wine vinegar, if using.
*The red wine vinegar can be left out, or replaced with a little lemon juice, - if you feel the dish needs a touch of acidity. I think it really suits the dish.
Return the medallions to the sauce, – heat through briefly and top with freshly ground pepper and finely chopped parsley.
Serve with good mashed potatoes, boiled potatoes, root vegetables, rice or pasta.