This recipe is easy
Pork Medallions with Oyster Mushrooms
Ingredients
Preparation
On the stove
- 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.
- In the same skillet, sauté oyster mushrooms for 4 to 5 minutes over high heat. Set aside on a plate.
- 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.
- 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 of proteins
- 20 g of fat
- 9 g of carbohydrates
- 2 g of fibres
- 1 g of sugar
- 232 mg of sodium
