Pork Tenderloin Medallions with Mushroom Sauce
INGREDIENTS
- • 1 kilo pork tenderloin (psaronefri), cut into medallions and lightly pounded
- • 4 tablespoons olive oil
- • 2 medium onions, cut into strips
- • 1 large green bell pepper, cut into strips
- • 3 cloves garlic, finely chopped
- • 1 package (300 gr.) mushrooms, sliced
- • 1 ½ cups water
- • 2 tablespoons mustard
- • ½ level teaspoon freshly ground pepper
- • 1 teaspoon salt
- • ½ teaspoon cinnamon
- • ¼ teaspoon nutmeg
- • ¼ teaspoon cumin (artysia)
- • 1 pinch cloves
- • 1 ½ tablespoons cornstarch
METHOD
- 1. Heat the olive oil in a large, wide pan. Sauté the pork medallions over high heat for 1–2 minutes on each side until they brown. Don't overcrowd the pan; cook in batches if necessary.
- 2. Keep the meat warm on a plate. Return the meat to the pan and add the onions, pepper, garlic, and mushrooms. Stir and cook briefly until they start to soften.
- 3. Pour in ½ cup of water and let the dish simmer. Dissolve the mustard in ½ cup of water and add it to the dish.
- 4. Add the salt, pepper, cinnamon, nutmeg, cumin, and cloves, and stir. Let it simmer for 10-15 minutes, allowing the meat and vegetables to tenderize.
- 5. Dissolve the cornstarch in the remaining water, ½ cup, and pour it into the dish. Simmer for 1-2 minutes. Serve the pork medallions with mushroom sauce over rice.
