Lean Pork Medallions with Mushroom-Onion Sauce and Buckwheat
Tender lean pork medallions served with a savory mushroom and onion sauce, accompanied by hearty buckwheat, a traditional grain in Slovenian cuisine.
Ingredients
- Onion40 g
- Olive Oil5 ml
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Loin150 g
- Buckwheat75 g
- Mushroom100 g
- Vegetable Broth100 ml
- Fresh Parsley5 g
Instructions
- 1Step 1
Rinse buckwheat under cold water. In a small pot, combine buckwheat with 300ml (or 2 cups) of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until water is absorbed and buckwheat is tender.
- 2Step 2
While buckwheat cooks, slice pork loin into 1-inch thick medallions. Season with half of the salt and pepper. Slice mushrooms and finely chop the onion.
- 3Step 3
Heat olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 2-3 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
- 4Step 4
In the same skillet, add chopped onion and sauté for 2-3 minutes until softened. Add sliced mushrooms and cook for 3-5 minutes until they release their liquid and start to brown.
- 5Step 5
Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Let the sauce reduce slightly for 2 minutes.
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