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Pork medallions with prunes and mushroom sauce

Author
Cookinero 14 Nov 2022
22620
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.

How to cook Pork medallions with prunes and mushroom sauce

Step 1

Pork medallions with prunes and mushroom sauce

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

Pork medallions with prunes and mushroom sauce

Cut vegetables for garnish into large slices. Place the vegetables in a double boiler and cook for 5-10 minutes.

Step 3

Pork medallions with prunes and mushroom sauce

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

Pork medallions with prunes and mushroom sauce

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!

Pork medallions with prunes and mushroom sauce - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute prunes with dried apricots or dried figs for a similar sweet and chewy texture.
Prosciutto is a good alternative to bacon. You can also use strips of pancetta or simply skip the wrapping altogether and season the medallions well.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Yes, you can freeze the cooked medallions. Allow them to cool completely, then wrap them individually or in a single layer in freezer-safe wrap before placing them in a freezer bag or container. The mushroom sauce should be frozen separately. They can be frozen for up to 2 months.
For a vegetarian version, substitute the pork tenderloin with thick slices of portobello mushrooms or firm tofu. Omit the bacon. Marinate the mushrooms or tofu before cooking and follow the remaining steps of the recipe.
Broccoli, cauliflower, asparagus or green beans would also be a great choice for garnishing the medallions
Thaw the medallions and sauce in the refrigerator overnight. Reheat the medallions in a pan over medium heat until warmed through. Reheat the sauce separately in a saucepan. Avoid overcooking to prevent the meat from drying out.
Ideally, use a low-sodium soy sauce which will allow you to control the sodium level of the sauce, regular soy sauce will also work.

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