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Pork Medallions Cooked in Creamy Tomato Sauce With Mushrooms Recipe

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Ingredients

150 grams (Roughly) Pork Medallions
1 tablespoon Garlic oil
70 grams Mushrooms
3 Sage leaves
30 grams Chopped onions
1/2 tablespoon Chopped parsley
2 tablespoons White wine
30 ml Single cream
>1 tablespoon Tomato sauce
Salt & pepper for seasoning
Flour for coating meat

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Pork Medallions Cooked in Creamy Tomato Sauce With Mushrooms Recipe

Cuisine:
    • Serves 1
    • Medium

    Directions

    Pork tenderloin is a very tender, succulent meat that tastes wonderful when cooked gently in a nice creamy tomato sauce and goes great with mushrooms.
    Watch the video below to see how I make this fantastic Italian recipe

     

    Hope you enjoy
    Buon Apettito

    Chef Paolo Pala

    (Visited 20 times, 1 visits today)

    Steps

    1
    Done

    A dash of olive oil in a small pan for the mushrooms

    2
    Done

    Mushrooms into the small pan to roast

    3
    Done

    Then place the medallions into flour, coating them on both side, shake the excess off

    4
    Done

    Then take a larger frying pan and add a tablespoon of olive oil

    5
    Done

    Get the pan hot

    6
    Done

    Fry the medallions for 1 - 2 minutes until golden on each side

    7
    Done

    Add onions & sage to the pan

    8
    Done

    Add a dash of garlic oil

    9
    Done

    Add parsley

    10
    Done

    Add a splash of white wine

    11
    Done

    Add a tablesppon of tomato sauce and fresh single cream

    12
    Done

    Then season with salt & pepper

    13
    Done

    Stir sauce gently then take the pork off the heat

    14
    Done

    Add parsley to the mushrooms

    15
    Done

    Add garlic oil and roast the mushrooms nice and crispy

    16
    Done

    Ladle a spoonful of sauce onto the plate

    17
    Done

    And place the cooked mushrooms on top of the sauce

    18
    Done

    Then serve the medalions on top and pour some more sauce over the medallions

    19
    Done

    Fresh parsley to finish

    Paolo Pala

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