Meat main dish recipe: pork medallions with mushroom sauce

Cutting the tenderloin into medallions and baking them in a creamy bath is a great way to tenderize the meat. Sour cream provides plenty of moisture and richness here, serving as the ideal flavour vehicle for sliced fresh mushrooms.

Prep Time: 20 min 

Cook Time: 1 hr 10 min 

Serves 6

• 2 boneless pork tenderloins (about 1 kg/2 lb)
• 1 egg
• 15 ml (1 tbsp) water
• 2 g (1/2 tsp) crushed dried rosemary
• 1 g (1/4 tsp) freshly ground black pepper
• Dash of garlic powder
• 250 ml (1 c) seasoned dry bread crumbs
• 15 ml (3 tbsp) vegetable oil
• 500 g (1/2 lb) fresh mushrooms, sliced
• 30 g (2 tbsp) unsalted butter or margarine
• 1 can (300 g or 10 3/4 oz) cream of chicken soup, undiluted
• 250 ml (1 c) sour cream
• 50 ml (1/4 c) chicken broth1. Preheat the oven to 160°C (325°F).
  2. Cut each tenderloin into eight pieces. Place each piece between two pieces of plastic wrap or wax paper and pound to 1.5 centimetre (3/4 inch) thickness.
  3. In a shallow dish, combine the egg, water, rosemary, pepper and garlic powder. Pour the bread crumbs onto a plate. Dip the pork into the egg mixture, then into the bread crumbs.
  4. In a large skillet over medium heat, brown the pork in the oil for about five minutes on each side. Remove to a 23 x 33 centimetre (9 x 13-inch) baking dish; keep warm in the oven.
  5. In the same skillet, sauté the mushrooms in the butter or margarine until tender, four to five minutes. Stir in the soup, sour cream and broth. Pour over the pork.
  6. Cover and bake until the pork is tender and the juices run clear when the pork is pierced with a fork (about 67°C or 155°F), about one hour.

Try this recipe with chicken or turkey cutlets in place of the pork (reduce the cooking time slightly). You could even use beef steaks, if you like.