Pork Medallions with Mushroom Sauce

Cut the 200 gr Pork Tenderloin into 2 cm thick medallions, slice the 75 gr Cultivated mushrooms, finely chop the ¹/₄ head Onions, and mince the 1 clove Garlic.

Season the pork medallions evenly on both sides with ¹/₄ tsp Table salt and ¹/₄ tsp Black Pepper - Powder.

Heat the 1 tbsp Olive oil extra virgin and 1 ¹/₂ tsp Butter in a large skillet over medium-high heat, then sear the pork medallions for 3 to 4 minutes per side until golden brown, and transfer them to a plate to rest.

In the same skillet, add the remaining 1 ¹/₂ tsp Butter and sauté the chopped onion and sliced mushrooms for 5 to 6 minutes, until the mushrooms are tender and browned.

Add the minced garlic and 1 gr Fresh Thyme to the skillet, stirring constantly for 1 minute until fragrant.

Pour in the 50 gr Beef Broth Cube, using a wooden spoon to scrape up any browned bits from the bottom of the pan, and simmer for 3 minutes until the liquid is reduced by half.

Reduce the heat, stir in the 60 ml Dairy Cooking Cream, 1 tsp Dijon Mustard, remaining ¹/₄ tsp Table salt, and remaining ¹/₄ tsp Black Pepper - Powder, and simmer gently for 3 minutes until the sauce thickens.

Return the rested pork medallions and any accumulated juices to the skillet, spooning the mushroom sauce over them, and simmer for another 2 minutes to warm through completely before serving.