Pork Medallions With Black Trumpet Sauce

Pork Medallions With Black Trumpet Sauce

Ingredients:

  • ½ pound pork tenderloin 
  • 200 g prosciutto
  • Black trumpet spread
  • 100 ml red dry wine
  • 200 ml cooking sour cream
  • 1-2 teaspoon mustard
  • 1 tablespoon oil
  • 3 - 4 cloves garlic
  • 1 onion
  • salt 
  • pepper
  • parsley

 

Instructions:

  1. Cut the pork tenderloin on pieces to get medallions shape and sprinkle it with salt and pepper. 
  2. Fry the medallions in shallow oil for 10 minutes. Take out the meat.
  3. In the remaining oil put finely chopped onion and garlic, as well as prosciutto. After 2-3 minutes simmering, pour the red wine. 
  4. When the wine is evaporated, add cooking sour cream, mustard and finely chopped parsley. 
  5. Finally add Black trumpet spread, black pepper powder and salt as needed. 
  6. Put the medallions back, simmer for 2-3 minutes and serve.