Pork Medallion & Mushroom Sauce

• จำนวนที่เสิร์ฟ: Serves 4
• เวลาทำ: 40 minutes
• เวลารวม: Schweinelendchen mit Pil

ส่วนผสม

1½ pounds pork tenderloins

Salt

Freshly ground black pepper

4 tablespoons (½ stick) butter, divided

1 onion, diced

2 cups sliced mushrooms

½ cup white wine

2/3 cup beef or vegetable stock

¾ cup heavy (whipping) cream

Splash Cognac (optional)

3 tablespoons chopped fresh parsley

วิธีทำ

1. Rinse and pat dry the pork tenderloins and cut them into 1-inch-wide

slices or medallions. Lightly season the pork with salt and pepper.

2. Melt 2 tablespoons of butter in a large sauté pan or skillet over

medium-high heat. Add the pork medallions and cook for about

3 minutes on each side until browned. Transfer the medallions to a plate and cover to keep warm.

3. Melt the remaining 2 tablespoons of butter in the sauté pan over medium-high heat. Add the onion and cook for about 2 minutes, stirring often, until translucent. Add the mushrooms and cook for 5 minutes, stir- ring otten. Add the wine, stir, making sure to scrape up any browned bits on the bottom, and cook for 2 to 3 minutes until the liquid reduces a bit. Add the stock, heavy cream, and Cognac (if using) and cook, stirring, for 4 minutes. Add the parsley, stir until combined, and serve.

หมายเหตุ

Ilearned how to make Schweinelendchen from my Tante (aunt), and honestly, this creamy pork and mushroom dish is a great recipe to have in your back pocket. It's relatively quick and inexpensive, yet it looks fancy enough for com-

pany. The recipe can easily be doubled, and the leftovers taste amazing.