Ingredients
- 2 lbs pork tenderloin
- 2 cups mushrooms fresh thinly sliced
- 2 cups heavy cream
- 2 tsp salt
- 2 tsp pepper
- 2 tsp onion powder
Instructions
- Trim off excess fat and muscle skin
- Slice the tenderloin into medallions about 3/4 of an inch thick. Press down on the medallions to flatten a bit. Season with salt and pepper cover and let stand in refridgerator for at least 2 hours.
- Slice the mushrooms and set aside.
- Pan fry the pork turning frequently. These should only take about 7 minutes. Remove from the pan to a bowl and while you prepare the mushrooms.
- Add a little more olive oil to the pan where the meat was cooked and cook the mushrooms in the pan until they golden brown.
- Deglazed the pan by adding the heavy cream making sure to loosen all pieces of meat and mushroom from the pan.
- Add the contents of the bowl containing the cook pork tenderloins along with any drippings the collected in the bowl.
- Let simmer for about 10 min or until the sauce thickens.
- Serve with pasta of choice, but spatzle is the preferred choice in Germany.
Nutrition
Calories: 677kcal | Carbohydrates: 4g | Protein: 29g | Fat: 61g | Saturated Fat: 30g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Cholesterol: 199mg | Sodium: 1658mg | Potassium: 618mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1177IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 2mg