Pan-Seared Pork Medallions with Creamy Polenta and Sautéed Mushrooms
Tender pan-seared pork tenderloin medallions served alongside a rich and creamy lactose-free polenta, complemented by savory sautéed mushrooms.
Ingredients
- Garlic1 clove
- Plant-Based Milk100 ml
- Olive Oil10 ml
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Pork Tenderloin200 g
- Quick-Cooking Polenta40 g
- Mushrooms100 g
- Vegetable Broth150 ml
- Fresh Parsley5 g
Instructions
- 1Step 1
Slice pork tenderloin into 2 cm thick medallions. Season both sides with salt and black pepper.
- 2Step 2
Heat 10ml olive oil in a large non-stick skillet over medium-high heat. Add pork medallions and sear for 3-4 minutes per side, until golden brown and cooked through. Remove pork from skillet and set aside.
- 3Step 3
In the same skillet, add the remaining 10ml olive oil. Add sliced mushrooms and minced garlic. Sauté for 5-7 minutes until mushrooms are tender and browned.
- 4Step 4
While mushrooms cook, bring vegetable broth and plant-based milk to a boil in a saucepan. Gradually whisk in quick-cooking polenta, stirring constantly to prevent lumps.
- 5Step 5
Reduce heat to low and continue to stir for 3-5 minutes until polenta is thick and creamy. Season with salt and pepper.
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