One doesn’t usually hear about Brown Sauce any extra.
It’s thought of one of many 5 ‘mom sauces’ of basic French cooking.
Truly, Brown Sauce is extra correctly Espagnole Sauce however, as this recipe doesn’t have a correctly made Espagnole Sauce I’ll simply name it what I like.
Extra importantly, this recipe has a lot of mushrooms, it’s simple and prepared in simply half-hour.
Click on right here to Pin Pork Medallions with Mushroom Brown Sauce
Pork Medallions with Mushroom Brown Sauce
Sherry and tomato paste give a wealthy taste to this simple Mushroom Sauce
- Prep Time: 5 minutes
- Cook dinner Time: 25 minutes
- Whole Time: half-hour
- Yield: 2 servings 1x
- Class: Pork
- Methodology: Skillet
- 1 pork tenderloin, 12oz (360gr), sliced, 1″ rounds
- 4oz (120gr) mushrooms, roughly chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp dried marjoram
- 1/2 cup (4oz, 120ml) beef broth
- 1/4 cup (2oz, 60ml) sherry
- 2 tbs tomato paste
- 1 tbs olive oil
- Warmth oil in medium nonstick skillet.
- Add pork slices and brown on either side
- Take away and put aside.
- Add onions, garlic, mushrooms and sauté till onions are tender and mushrooms begin to brown.
- Add spices to skillet and sauté 1 minute longer.
- Add marjoram, broth, sherry and tomato paste. Stir to mix.
- Return pork to skillet, turning to coat.
- Cowl, cut back warmth to low and simmer 10 minutes.
- Serve pork with mushroom pan sauce.
Notes
Pork tenderloin is greatest cooked rapidly. Barely pink within the middle is ideal!
Diet
- Serving Measurement: 1/2 recipe
- Energy: 332
- Sugar: 7.7 g
- Sodium: 420.5 mg
- Fats: 11.4 g
- Saturated Fats: 2.3 g
- Trans Fats: 0 g
- Carbohydrates: 16.2 g
- Fiber: 2.8 g
- Protein: 39.8 g
- Ldl cholesterol: 110.5 mg
Key phrases: pork medallions, pork tenderloin, mushrooms, brown sauce
For one thing even easier – Fried Pork Medallions.
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