Ingredients
800 g pork tenderloin
40 g Mushroom cream soup 10 g Wheat flour300 ml water
200 g Sliced mushrooms100 ml cooking cream
5 ml oil
To taste salt and pepper
Preparation steps
Weight for 4 portions – 1.2 kg
Cut the pork tenderloin into medallions. Gently pound them with a meat mallet or press them with your palm. Season with salt, pepper, and Vegeta. Oil them and let them rest for a while so the spices can soak into the meat.
Sear the medallions on both sides until they achieve a golden-yellow color. Remove them and keep warm, then add flour to the same fat and sauté briefly. Pour in 300 ml of water, add the mushroom sauce mix, and cook for 5 minutes while continuously stirring.
Return the meat to the sauce, add the drained mushrooms, and cook on low heat for another 5 minutes. Finally, add the cooking cream and serve with croquettes.
Tip
You can prepare the medallions in the same way with chicken, veal, or turkey fillet.