Pork Medallions with Wild Mushroom Sauce and Croquettes

Pork medallions with wild mushroom sauce are an elegant yet simple dish – the tender medallions are embraced by a creamy, woodland-scented mushroom sauce.

1. Clean the membranes off the pork tenderloin, then cut it into 2-3 cm thick medallions, and salt and pepper both sides.

2. In the butter sweat the finely chopped onion glassy, add the crushed garlic, then the sliced wild mushroom mix.

3. Braise the mushrooms until their liquid cooks off and they start to brown, then pour in the cooking cream, and thicken it a little with the flour – you get a silky, medium-thick sauce.

4. In a hot pan, in a little fat, fry the medallions golden brown in 2-3 minutes per side, then rest them for a few minutes, so they stay juicy.

5. In plenty of hot oil or in the oven fry the potato croquettes golden brown and crisp.

6. Spoon the hot mushroom sauce onto the medallions.

7. Serve them immediately, together with the crisp croquettes.

Tip: Do not overcook the medallions – with a slightly pink centre they stay really juicy.