Ingredients Jump to Instructions ↓

  1. 1 1/2lb Pork tenderloin (approx. 3/4 -lbs each) cut into 10 or 12 Pieces, pounded 1/4-in thick Salt and white pepper

  2. 4 tb Butter

  3. 4 Green onions, minced

  4. 1/2c Mushrooms, chopped

  5. 1 1/4c Light cream

  6. 2 tb Lemon juice

  7. 2 ts Prepared horseradish

  8. 2 tb Sour cream

  9. 2 tb Fresh parsley, minced

Instructions Jump to Ingredients ↑

  1. + Directions : 1. Sprinkle medallions with salt aand pepper.

  2. Heat butter in large skillet over medium heat. Add medallions and saute' for 2 to 3 minutes on each side, or until no pink remains.

  3. Transfer medallions to a platter. Cover with foil and keep warm.

  4. Add green onions and mushrooms to skillet, and cook until softened.

  5. Add cream, lemon juice and any pork juices accumulated on the platter. Scrape bottom of the skillet to loosen browned particles. Simmer until thickened.

  6. Stir in sour cream, horseradish, parsley; salt and pepper to taste. Do not boil. Remove from heat. Pour sauce over pork. Serve immediately.


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