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Schweinemedaillons - Pork Medallions Recipe


1 lb. sliced pork tenderloin - 1/2" thick,
3 Tbsp. unsalted butter,
1/4 cup dry white wine,
1/2 cup beef au-jus,
14 oz. mushrooms, sliced,
3 shallots, chopped,
1 garlic clove, crushed,
1 cup table cream,
1 tsp. dry porcini powder,
salt and freshly ground black pepper to taste,
2 Tbsp. flour,
a few drops of truffle oil - optional.


Dredge the pork medallions in flour and sear them in a skillet with 2 tablespoons of butter over high heat. Remove the pork medallions and keep warm. Add the rest of the butter and saute the shallots, garlic and mushrooms. Deglaze with the white wine and add the porcini powder, cream and au-jus sauce. Start reducing the sauce and at some point return the pork medallions to the skillet, so as to not overcook them. Season to taste, and when the sauce is thick enough and the pork is cooked, serve the schweinemedaillons with warm potato salad or other side dish of your choice.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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