Pork medallions with prunes and mushroom sauce
Pork tenderloin medallions wrapped in bacon with prunes, garnished with steamed vegetables and a spicy oyster mushroom and ginger sauce.
Ingredients
Servings 4- pork tenderloin - 2 pcs.
- bacon - 8 slices
- pitted prunes - 16 pcs.
- side dish:
- Bulgarian pepper - 1 pc.
- broccoli - 120 g
- cauliflower - 120 g
- young zucchini - 1/2 pc.
- sauce:
- oyster mushrooms - 200 g
- fresh ginger - 1 slice
- soy sauce - 1 tbsp. l.
- starch - 1 tsp. l.
- garlic - 1 clove
- parsley - 1 bunch
- onion - 1 pc.
- water - 120 ml
Cooking
Step 1
Cut the tenderloin into small flat slices. In the center to the edge of the tenderloin, make an incision and put two prunes into it. Slightly flatten the meat, giving it the shape of a medallion. Wrap with bacon and secure with a wooden skewer. Heat the pan and fry the prepared medallions in it on all sides, 1-2 minutes each.
Step 2
Cut vegetables for garnish into large slices. Place the vegetables in a double boiler and cook for 5-10 minutes.
Step 3
Cut the mushrooms and onions into strips, finely chop the garlic, dilute the starch in half cold water. Remove the medallions from the pan and fry the onion, ginger, garlic and mushrooms in it, pour in the remaining half of the water, bring to a boil. Add soy sauce and diluted starch.
Step 4
Put the medallions on the dish, free them from the skewers, spread the vegetables nearby and pour the sauce over the meat. Enjoy your meal!