Pork Medallions In Mushroom Cream Sauce - cooking recipe

Ingredients

3 tbsp oil
850 g pork tenderloin, cut into 12 even-sized pieces
350 g mushrooms, sliced
2 None onions, chopped
1/2 tsp paprika
350 ml vegetable stock
100 g creme fraiche
1/4 bunch parsley, finely chopped

Preparation

Heat 2 tbsp of the oil in a pan and fry the pork in batches for about 5 mins. Set aside. Add the remaining oil to the hot fat and cook the mushrooms and onions, turning, for about 4 mins. Season with salt, pepper and paprika, then add the meat.
Stir in the stock and bring to a boil, then add the sour cream and cook, covered, over medium heat for about 8 mins. Season to taste. Sprinkle with parsley and serve with French bread, if you like.