Pork Medallions with Mushroom & Wild Garlic Sauce and Creamy Polenta
Succulent pork tenderloin medallions served with a rich and earthy mushroom and wild garlic cream sauce, accompanied by a side of quick-cooking, creamy polenta.
Ingredients
- Chicken Broth73 ml
- Wild Garlic38.9 g
- Greek Yogurt29.2 g
- Butter3.9 g
- Parmesan Cheese7.3 g
- Olive Oil5.8 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin218.9 g
- Polenta58.4 g
- Mushroom97.3 g
- Water200 ml
Instructions
- 1Step 1
Slice pork tenderloin into 1-inch thick medallions. Season generously with salt and pepper.
- 2Step 2
Heat olive oil and butter in a large skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side until golden brown and cooked through. Remove pork from the pan and set aside, keeping warm.
- 3Step 3
Add sliced mushrooms to the same skillet and sauté for 3-5 minutes until softened and browned. Add chopped wild garlic (or spinach) and cook for another minute until wilted.
- 4Step 4
Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in Greek yogurt and grated Parmesan cheese until sauce is smooth and slightly thickened. Season with more salt and pepper to taste.
- 5Step 5
While sauce is simmering, prepare polenta: In a separate saucepan, bring 400ml water to a boil. Slowly whisk in polenta, reduce heat to low, and cook for 5-7 minutes, stirring constantly, until thick and creamy. Season with a pinch of salt.
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