Pork Medallions with Wild Mushrooms

Name: Pork Medallions with Wild Mushrooms
Ingredients: 30 ml (2 tablespoons) of butter; 500 ml (2 cups) of fresh wild mushrooms (oyster, boletus, chanterelles or other); 2 garlic cloves, finely chopped; 65 ml (1/4 cup) of dry white wine; Salt and freshly ground pepper; 15 ml (1 tablespoon) of flat-leaf parsley, chopped; 1 pouch (40 g) of Chef LELARGE Fine Cuisine Bordelaise Sauce Mix, prepared according to the instructions; 675 g (1 1/2 lb.) of pork tenderloin

lelarge.st-hubert.com

Directions - In a large skillet, sauté mushrooms in butter over high heat, add garlic and cook for 1 minute.

View full recipe on lelarge.st-hubert.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at lelarge.st-hubert.com.

Share this recipe:

Ingredients

30 ml (2 tablespoons) of butter
500 ml (2 cups) of fresh wild mushrooms (oyster, boletus, chanterelles or other)
2 garlic cloves, finely chopped
65 ml (1/4 cup) of dry white wine
Salt and freshly ground pepper
15 ml (1 tablespoon) of flat-leaf parsley, chopped
1 pouch (40 g) of Chef LELARGE Fine Cuisine Bordelaise Sauce Mix, prepared according to the instructions
675 g (1 1/2 lb.) of pork tenderloin