Pork medallions with oyster mushrooms

  • Preparation time: 15 min.
  • Cooking time: 12-15 min.
  • Yield: 4 servings


  • 30 ml (2 Tbsp.) butter
  • 1 Nagano pork tenderloin, cut into 1-cm slices (approx. 1/2 in.)
  • 2 green onions, chopped
  • 16 oyster mushrooms
  • 125 ml (1/2 cup) Pineau des Charentes
  • 125 ml (1/2 cup) 35% cream
  • 15 ml (1 Tbsp.) fresh thyme
  • Salt and freshly ground pepper to taste


Heat butter in a non-stick saucepan over medium heat. Cook the pork for 3-4 min. Remove from heat and set aside.

In the same saucepan, sauté the green onion and oyster mushrooms for 4-5 min. Remove from heat and keep warm. Add the Pineau des Charentes and thyme; bring to a boil over medium-high heat. Allow to reduce, stirring, for 3-4 min. Stir in cream.

Add the pork, green onion and oyster mushrooms; heat for 1 min. Season to taste. Place medallions on a bed of oyster mushrooms and serve.

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