Pork Tenderloin Medallions with Mushrooms and Commandaria Wine - Recipe
PORK TENDERLOIN MEDALLIONS WITH MUSHROOMS AND COMMANDARIA WINE
INGREDIENTS
• 1 kilo pork tenderloin medallions
• 3 tablespoons (60g) unsalted butter
• 3 tablespoons (30g) olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 kilo small mushrooms
• 1 cup (140g) finely chopped onion
• 3 cloves (5g) garlic
• 3 sprigs rosemary
• 2-3 sprigs oregano or thyme
• 1 1/2 tablespoons Mild mustard
• 2/3 cup (180ml) Commandaria wine
• 1/2 teaspoon spice mix (cumin)
• 1 pinch saffron
• flour for dredging
• 1 package (250ml) heavy cream
• 4-5 tablespoons parsley
METHOD
1. Take the pork loin (psaronéfri) and ask the butcher to remove the membranes and cut it into 2cm pieces, lightly pounding them flat.
2. Season the medallions with salt and pepper on both sides. In a large frying pan, add the butter and olive oil and sauté the medallions in 3 batches until nicely browned on both sides. Remove them from the pan and add the small mushrooms. Sauté until they release all their water, about 8-10 minutes. Add the onion and garlic. Continue sautéing and then add the rosemary and the leaves from the thyme. Add the mustard, stir, and pour in the Commandaria wine. Let it boil for 1-2 minutes and return the medallions to the pan. Add the spice mix (cumin) and saffron. Stir carefully and pour in the heavy cream and parsley. Taste and adjust salt and pepper if necessary. Let the sauce thicken and serve. Merry Christmas!
