Instructions

Pork Tenderloin - preparation

Trim and pat dry the tenderloin, then cut into medallions about 3 cm thick. Gently flatten them, season with salt and pepper (you can lightly brush with mustard).

Meat searing

Heat oil and butter in a pan. Sear the medallions over medium-high heat for 2-2.5 minutes on each side until golden brown (pink inside). Transfer to a warm plate and cover loosely.

Sauce - base

In the same pan, add butter and oil, sauté onion until translucent (3-4 min). Add garlic and mushrooms, increase heat and cook until water evaporates and they start to brown (5-7 min).

Deglazing

Sprinkle (as desired) paprika, stir for 10 seconds, deglaze with wine or broth, scrape up any browned bits from the pan, and let it simmer for a minute.

Creaming

Pour in broth, cream, and mustard. Simmer for 3-4 minutes. If you want a thicker sauce, mix cornstarch with water and simmer for a minute. Season with salt and pepper, stir in parsley. Return the medallions along with their juices to the sauce and reheat for 1 minute (do not boil).

Mashed Potatoes

Peel and dice the potatoes, cook in salted water until tender (15-18 min). Drain, add butter and warm milk gradually, mash until smooth. Season with salt and nutmeg.

Serving

Pile mashed potatoes, top with pork medallions and a generous portion of mushroom sauce. Garnish with fresh chives.

Tip

Medailónky nepeč dlhšie – stačí ich „zatiahnuť“ a v omáčke už iba krátko prehriať. Ak máš sušené lesné hríby, namoč ich na 15 minút a pár kúskov pridaj k čerstvým – omáčka bude intenzívnejšia.