Pork Tenderloin with Creamy Mushroom Sauce & Polenta
Tender pork tenderloin medallions smothered in a rich, creamy mushroom sauce, served alongside creamy polenta, a comforting Slovenian-inspired dish.
Ingredients
- Chicken Broth100 ml
- Onion25 g
- Garlic5 g
- Cream15 ml
- Olive Oil10 g
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Pork Tenderloin175 g
- Mushroom100 g
- Polenta70 g
- Thyme0.5 tsp
- Parsley2 g
Instructions
- 1Step 1
Slice pork tenderloin into 2.5 cm thick medallions. Season with salt, pepper, and thyme.
- 2Step 2
Thinly slice mushrooms, finely dice the onion, and mince the garlic.
- 3Step 3
Heat 10g of olive oil in a large skillet over medium-high heat. Sear pork medallions for 2-3 minutes per side until golden brown. Remove from pan and set aside.
- 4Step 4
In the same skillet, add remaining 10g of olive oil, onion, and mushrooms. Sauté until softened, about 3-5 minutes. Add garlic and cook for 1 minute more.
- 5Step 5
Pour in chicken broth and bring to a simmer, scraping up any browned bits. Stir in cream. Return pork to the pan and let it simmer in the sauce for 2-3 minutes until heated through.
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