This is one of those yummy-in-the-tummy meals that will warm even the coldest of souls! It takes a little longer to make, but it’s worth it and you will be so pleased when your dinner guests are complimenting you all evening and nagging you for the recipe! 😉
1 kg (2 lb) pork tenderloin (trimmed of fat and cut into 2 cm (¾ in) thick medallions)
2 ribs of celery (peeled and finely chopped)
1 large yellow or red onion (finely chopped)
1 large bell pepper (any color) (diced)
3 cloves of garlic (grated or finely chopped)
300 g (10 oz) canned sliced mushrooms (with liquid)
2.5 dl (1 c) crème fraîche
2 tbsp olive oil
2 tbsp butter
1.5 tbsp concentrated chicken stock
2 tsp corn starch
2 dried bay leaves
1 tsp parsley
1 tsp salt
0.5 tsp black pepper
1. Pat the pork medallions dry with a paper towel and season with salt and pepper.
2. Heat 1 tbsp of the oil and 1 tbsp of the butter over medium-high heat in a large nonstick skillet.
3. Put the celery, onion, garlic and bell pepper in the pan and cook until tender.
4. Remove the vegetables from the pan and set aside.
5. In the same pan, heat the remaining oil and butter over medium-high heat.
6. Add the medallions and cook them for 4-5 minutes on each side, until golden brown. Fry the pork in batches to avoid crowding the pan which can cause the temperature of the oil/butter to drop and start stewing the meat rather than browning it.
7. When the pork is ready, set aside.
8. Pour the liquid from the mushrooms into the pan and deglaze by scraping the bottom of the skillet with a spatula until the browned bits of meat have dissolved and released their wonderful flavor.
9. Add the concentrated chicken stock, salt and pepper and stir until stock is dissolved.
10.Put the meat and vegetables back into the pan along with the mushrooms.
11.Add bay leaves and just enough water to cover the meat and vegetables.
12.Cover and cook over low-medium heat for 40-45 minutes.
13.Add parsley and créme fraîche and let the sauce simmer for a few more minutes.
14.Dissolve the corn starch in 1 tbsp cold water and stir into sauce until it gets thick and creamy.
15.Serve with rice or pasta.
(Tip: Don’t like mushrooms? Substitute them with more bell pepper and the mushroom liquid with 1.25 dl (½ c) water.)