Pork medallions with mushroom sauce

For dinner, we have tender pork tenderloin medallions with an amazing (I'm not exaggerating) mushroom sauce. For a side dish, cook what you like, but in my opinion buckwheat is very suitable for this dish.

For 2 servings we need:

  • 300-400 gr pork tenderloin
  • olive oil
  • foil

For the sauce:

  • 200 gr fresh champignons
  • 3 tbsp flour
  • 1 medium onion
  • 2 tbsp butter
  • 5 tbsp sour cream
  • dill greens

Let's start with the meat. Cut the tenderloin across into pieces, 1.5-2 cm thick.

Preheat the oven to 200 degrees, spread the foil on the baking sheet so that it is twice as large. Rub the pieces of meat with salt and pepper, put them on a baking sheet with foil and sprinkle with olive oil

Cover with the remaining foil on top:

We wrap the edges towards the center, just a little bit to make an envelope. We make 3 small holes with a knife in the middle of the envelope. We put in the oven for 30 minutes.

While the meat is cooking, finely chop the mushrooms

Fry mushrooms in butter until cooked over medium heat

Chop the onion finely

When the mushrooms are ready, add flour, salt, pepper, mix and leave on fire for 5 minutes

After 5 minutes add sour cream

And the bow

Stir everything under a closed lid for 5 minutes

The sauce turns out to be thick, this is exactly what you need

It's time to get our medallions out of the oven, they are tender and juicy

If you want meat with a crispy crust, open the foil and return to the oven for 5 minutes.

Sprinkle with dill when serving: