Ingredients:
For the Pork Medallions:
- 1 lb (450g) pork tenderloin (cut into 1-inch medallions)
- 2 tbsp olive oil
- Salt and pepper to taste
For the Mushroom and Spinach Sauce:
- 2 tbsp olive oil
- 1 small onion (chopped)
- 3 garlic cloves (minced)
- 8 oz (225g) mushrooms (sliced, such as cremini or button)
- 1 cup fresh spinach (chopped)
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 1 tbsp Dijon mustard
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and pepper to taste
Instructions:
1. Prepare the Pork Medallions:
- Season the pork medallions with salt and pepper.
- Heat 2 tbsp olive oil in a large skillet over medium-high heat.
- Add the pork medallions and cook for about 3-4 minutes per side, or until they are browned and cooked through. The internal temperature should reach 145°F (63°C). Remove the pork from the skillet and set aside.
2. Make the Mushroom and Spinach Sauce:
- In the same skillet, add 2 tbsp olive oil.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute.
- Add the sliced mushrooms and cook until they are browned and their moisture has evaporated, about 5-7 minutes.
- Stir in the chopped spinach and cook until wilted, about 2 minutes.
- Pour in the chicken or vegetable broth, heavy cream, Dijon mustard, dried thyme, and dried rosemary.
- Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly. Season with salt and pepper to taste.
3. Combine and Serve:
- Return the cooked pork medallions to the skillet with the sauce and simmer for a few minutes, allowing the pork to heat through and absorb some of the sauce.
- Serve the pork medallions topped with the mushroom and spinach sauce.
This dish pairs beautifully with mashed potatoes, rice, or a side of vegetables. Enjoy your savory and creamy pork medallions with mushroom and spinach sauce!
