Spicy Pork Tenderloin Medallions with Mushroom Cream Sauce and Barley

Tender pork tenderloin medallions in a creamy mushroom sauce, served with barley. A hearty yet fine dish for dinner.

• 30 minutes
• 2 servings
• Main course

• gluten-free
• lactose-free
• omnivore
• high in protein
• energy
• supports immunity
• high in fibre
• blood-sugar balancing
• aids digestion

Ingredients

• 250 g Pork ((Tenderloin))
• 200 g Mushrooms
• 50 g Onion
• 3 g Garlic
• 150 g Vegetable Broth
• 100 g Oat Milk
• 80 g Barley ((uncooked))
• 5 g Olive Oil (Extra Virgin)
• 3 g Parsley

Instructions

1. Cook barley according to package instructions.
2. Heat olive oil in a pan. Season pork tenderloin medallions with salt and pepper and sear on each side for about 2-3 minutes until golden brown. Remove from the pan and set aside.
3. In the same pan, sauté chopped onion and garlic. Add mushrooms and cook until they release their liquid and are slightly browned.
4. Deglaze with vegetable broth and oat milk (or cream) and bring to a boil. Reduce heat and let simmer for about 5 minutes until the sauce thickens slightly.
5. Return the medallions to the sauce and warm them briefly. Season with salt and pepper to taste.
6. Serve with barley and fresh parsley.

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