Monday, 19 March 2012

Enoki Mushroom Sauce and Pork Medallions


1 Pkg (2 oz.) Enoki Mushrooms
1 Sliced Onion
Salt and Pepper to taste
6 Oz. 35% Cream
1 Crushed clove garlic
1 Small Pork Tenderloin
Olive Oil


Cut Tenderloin in medallions and fry in 1 oz. Olive Oil until desired doneness.
Remove the meat and in the same pan add the onions and garlic, brown nicely.
The browning of the onion and garlic will de-glaze the pan for more flavour.
Add the Enoki mushrooms and continue frying till the mushrooms are cooked. Add the cream, salt and pepper and bring to a boil then reduce heat and simmer till desire consistency is reached. Pour this sauce over the pork medallions.

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