Pork Tenderloin Medallions with Mushrooms and Commandaria Wine
INGREDIENTS
- • 1 kg pork tenderloin medallions (ask the butcher to trim the membranes and slice into 2cm pieces, lightly pounded)
- • 3 tablespoons (60g) unsalted butter
- • 3 tablespoons (30g) olive oil
- • 1 teaspoon salt
- • ½ teaspoon black pepper
- • 1 kg small mushrooms
- • 1 cup (140g) finely chopped onion
- • 3 cloves (5g) garlic
- • 3 sprigs rosemary
- • 2-3 sprigs oregano or thyme
- • 1 ½ tablespoon Mild mustard
- • 2/3 cup (180ml) Commandaria wine
- • ½ teaspoon spice (cumin)
- • 1 pinch saffron
- • flour for dredging
- • 1 package (250ml) heavy cream
- • 4-5 tablespoons parsley
METHOD
- 1. Take the pork tenderloin (psaronéfri) and ask the butcher to remove the membranes and slice it into 2cm pieces, lightly pounding them.
- 2. Season the medallions with salt and pepper on both sides. In a large frying pan, add the butter, olive oil, and sauté the medallions in 3 batches until nicely browned on both sides. Remove them from the pan and add the mushrooms. Sauté until they release all their water, about 8-10 minutes. Add the onion and garlic. Continue sautéing and add the rosemary and the leaves from the thyme. Add the mustard, stir, and pour in the Commandaria wine.
- 3. Let it boil for 1-2 minutes and return the medallions to the pan. Add the spice (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.
