Pork Medallions in a creamy cider sauce



Pork Tenderloin with Mushrooms, Cream and Cider Recipe

Method

  • Slice the pork to the thickness of a pound coin and season. Heat the oil in a large sauté pan over a medium high heat, brown the pork on both sides then remove from the pan and set aside.

  • Turn down the heat slightly, add the butter to the pan, allow to melt then add then add the mushrooms. Cook for 2-3 minutes or until lightly browned, remove from the pan and set aside. Add the onion to the pan and cook for 3 minutes or until softened and golden, add the porcini mushroom with the strained soaking liquor and the cider, bring to the boil then allow to simmer and reduce by half. 

  • Stir in the cream, add the mushrooms and pork, cook until heated through, stir in the tarragon and season to taste.






Video: Pork Medallions (filet mignon) With Mushroom & Port wine Sauce | French Bistro Recipes

Pork Tenderloin with Mushrooms, Cream and Cider Recipe
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Date: 07.12.2018, 04:12 / Views: 52153