Composition / ingredients
Step-by-step cooking
Step 1:
How to make pork medallions in cream sauce? Cut the filleted tenderloin into medallions. Their thickness should not exceed 1.5 centimeters. Finely chop the onion into cubes, and the mushrooms into plates.
Step 2:
Fry the medallions on both sides until cooked. Put it on a dish under foil so that it does not cool down.
Step 3:
Prepare the sauce. Fry the onion in a frying pan for about 4 minutes. Add the mushrooms to the onion and fry for another 5 minutes. Then add the flour and fry for about 1 more minute.
Step 4:
Pour cream and soy sauce into the mixture, season with salt and pepper. Cook, stirring, until the consistency is slightly thickened.
Step 5:
Serve pork medallions with cream sauce to the table.
The best side dish for this dish will be mashed potatoes.
Secrets, life hacks and all the most useful tips read in the article: "Cream and sour cream in cream sauce: what should I do so that they don't curl up?"
When adding soy sauce to a dish, it is worth considering that it has a rather salty taste. Reduce the total amount of salt, otherwise you risk over-salting.
Wash the meat, be sure to dry it with a paper towel, otherwise excessive moisture will not allow it to fry - it will stew.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Soy sauce - 51 kcal/100g
- Salt - 0 kcal/100g
- Pork fillet - 264 kcal/100g
