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Pork Medallions with Oyster Mushrooms

12 to 15 minutes Cook time 15 minutes Prep time 4 servings



On the stove

  1. Melt half the butter in a large non-stick skillet over medium-high heat and brown half the medallions, 1 minute per side. Season with salt and pepper. Set aside on a plate. Repeat process with remaining butter and medallions. Set aside.
  2. In the same skillet, sauté oyster mushrooms for 4 to 5 minutes over high heat. Set aside on a plate.
  3. In the same skillet, bring Pineau des Charentes and thyme to a boil over medium-high heat. Allow to reduce for 2 to 3 minutes. Stir in cream and bring to a boil. Simmer until sauce thickens.
  4. Return pork and mushrooms to skillet and add green onions. Heat for approximately 1 minute. Season to taste. Serve over rice with roasted cherry tomatoes or the vegetable of your choice on the side.

Nutritional value (per serving)

  • 344 calories
  • 25 g proteins
  • 20 g fat
  • 9 g carbohydrates
  • 2 g fibre
  • 1 g sugar
  • 232 mg sodium
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