Pork Medallions in Creamy Mushroom Sauce with Spinach Mashed Potatoes

uicy pork medallions in creamy mushroom sauce with spinach mashed potatoes! The pork tenderloin is seared to a golden brown and finished in a savory sauce with mushrooms, mustard, and cream. Accompanied by creamy mashed potatoes with fresh spinach leaves and golden-brown sautéed butter mushrooms on top.

A simple meat recipe for a cozy family dinner or special guests. Give it a try and let me know in the comments how you liked it!


📋 INGREDIENTS FOR 4 SERVINGS

For the pork medallions and the sauce:
• 700 g (about 1½ lb) pork tenderloin
• 400 g (about 14 oz) brown mushrooms, with 1 handful for topping
• 1 small onion
• 2 garlic cloves
• 2 tbsp oil for frying, more if needed
• 1 tbsp butter
• 200 ml (about ¾ cup + 1 tbsp) vegetable broth
• 200 ml (about ¾ cup + 1 tbsp) heavy cream
• 1 tsp mustard
• Salt and black pepper

For the spinach mashed potatoes:
• 900 g (about 2 lb) starchy potatoes
• 150 g (about 5.3 oz) fresh baby spinach
• 40 g (about 1.4 oz) butter for the mash
• 10 g (about 0.35 oz) butter for the spinach
• A bit of heavy cream as needed
• Salt
• A pinch of nutmeg

For the mushroom topping:
• The reserved handful of mushrooms
• A bit of butter
• A bit of salt

👩‍🍳 INSTRUCTIONS

1. Peel the potatoes, cut them into small pieces, and boil them in salted water for about 20 minutes until soft.

2. Cut the pork tenderloin into about 2 cm (about ¾ inch) thick medallions and lightly flatten them. Season with salt and pepper on both sides.

3. Heat the oil in a large pan. Sear the medallions on both sides until golden brown, remove, and set aside.

4. Slice the mushrooms. Reserve a handful for later topping. Sauté the remaining mushrooms in the frying fat until the released liquid has evaporated. Add more oil if needed.

5. Add the butter and let it melt. Add the finely diced onion and sauté on medium heat for about 3 minutes until translucent. Add the finely chopped garlic and sauté briefly.

6. Deglaze with vegetable broth and scrape the browned bits off the bottom of the pan. Stir in the mustard, then add the cream. Season with salt and pepper to taste.

7. Return the medallions along with the juices back into the mushroom sauce. Let it simmer on low heat for about 5 to 8 minutes. Cooking time depends on the thickness and previous searing. Check the doneness in the thickest piece.

8. Briefly wilt the baby spinach in butter. Let any excess liquid evaporate.

9. Drain the potatoes, let them steam dry briefly, and mash. Stir in the butter, nutmeg, and a bit of cream as needed. Season with salt and gently fold in the prepared spinach.

10. Sauté the reserved mushrooms in a bit of butter until golden brown and lightly salt. Plate the medallions with sauce and spinach mashed potatoes, and sprinkle the sautéed mushrooms on top.

With love, your Anna 🤗