Pork medallions in a creamy sauce

Try simple yet sophisticated luscious pork medallions in a thick gravy with a subtle aroma of garlic and Provencal herbs. They will be ready in half an hour.

• Recipe author: Yulia Magay
• After preparation, you will receive 4 servings
• Total recipe preparation time: 30 minutes

Ingredients

• Pork tenderloin 450 g
• Salt to taste
• Ground black pepper to taste
• Flour 2-3 tbsp. spoons
• Garlic 2 cloves
• Vegetable oil 1 tbsp. spoon
• 2 tbsp butter spoons
• Dijon or grainy mustard ½ tsp spoons
• Chicken broth 60 ml
• A mixture of Provencal herbs ½ tsp. spoons
• Cream with 20-30% fat content 240 ml
• Parsley 2-3 sprigs

Cooking method

• Cut the tenderloin into medallions 2-3 cm thick. Sprinkle on both sides with salt and pepper and roll in flour.

• Chop the garlic finely. Heat oil and butter in a skillet.

• Fry the medallions for 3 minutes on each side until tender, transfer to a plate.

• Put garlic, mustard, broth and Provencal herbs in the same pan. Cook the sauce, stirring occasionally, for 1 minute.

• Pour in the cream, cook for another 2 minutes. Return the pork to the pan, add salt and pepper, simmer for 5 minutes. Garnish the medallions with parsley when serving.

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