Pork medallions in mushroom cream sauce (Schweinemedaillons in Pilzrahm)
20 min · 41 g protein · 339 cals / serving
A German restaurant favourite made quick: tender pork tenderloin medallions seared golden, then finished in a creamy mushroom and thyme sauce made in the same pan. Steamed broccoli takes the place of Spätzle and gives the sauce somewhere to go.
Ingredients
- 1 1/3 lb pork tenderloin, 1 large or 2 small, cut into 2 cm (3/4-inch) medallions
- 3/4 tsp salt, divided
- 1/2 tsp black pepper
- 2 tsp canola oil
- 2 medium heads broccoli, cut into florets (or a bag of florets)
- 1/2 tbsp butter
- 1 large shallot, finely chopped
- 10 oz crimini mushroom, sliced (a pack of pre-sliced saves time)
- 1 tsp leaves fresh thyme
- 3/4 cup chicken broth, low-sodium
- 1/2 cup half fat creme fraiche, or light sour cream
To serve
- 2 tbsp fresh parsley, chopped
Steps
- Flatten the medallions slightly with your palm and season with half the salt and the pepper. Heat the oil in a large skillet over medium-high heat and sear them 2–3 minutes a side (in two batches if they do not fit in one layer), until golden and just cooked (145°F). Slice the mushrooms while they sear if yours are whole. Move the pork to a plate.
- Meanwhile, steam or microwave the broccoli (covered, with a splash of water) for 4–5 minutes until tender-crisp.
- Add the butter to the pork pan, then the shallot, mushrooms, thyme and the rest of the salt. Cook 5 minutes over medium-high heat, stirring now and then, until the mushrooms are browned and their liquid has gone.
- Pour in the broth, scraping up the browned bits, and boil 2 minutes. Stir in the crème fraîche and simmer 1 minute until creamy, then return the pork and its juices and turn them in the sauce for a minute to warm through.
- Scatter with parsley and serve with the broccoli.
Good to know
Will half-fat crème fraîche split?
Not if you keep it at a gentle simmer once it is in. Light sour cream is more likely to split, so stir it in off the heat. Full-fat crème fraîche is the classic and richer, at about 65 instead of 73.
Can I use chicken instead?
Yes: thin chicken breast cutlets cook in the same time. Chanterelles or a mix of wild mushrooms make it the autumn version you see on German menus.
Per
- Calories
- 96
- Protein
- (49%)
- 12 g
- Fat
- (36%)
- 4 g
- Carbohydrates
- (15%)
- 4 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 307 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1355 kcal goes into the pot and 1771 g of ingredients comes out as about 1410 g of food: 96 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.