Russian Style Pork Medallions with Mushrooms and Onion
The recipe pork medallions I brought from Russia many years ago. What is convenient about serving this dish, we can fry medallions in advance and after cover with vegetables and cheese can leave on the pan by guests arrive. When guests eat salad or starters, the meat will be ready to serve. We can use other parts of pork but the best is tenderloin for this recipe. I tried substitute mayonnaise for sour cream and I personally, don’t like it.
If you looking for a healthier way, make mayonnaise yourself. Really it is very easy. I have very detailed technology and of course, the recipe of mayonnaise. Thank you old Russian textbook for cooks! Just a few details there and you never failed to make your own mayo!
*A great substitute for meat mallet is a rolling pin.
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16 oz (450g) pork tenderloin
7 oz (200g) mushrooms portabella or champions
3.5 oz (100g) mozzarella cheese
1 large onion
5 teaspoon mayonnaise
1 pinch nutmeg
Salt
Black pepper
Oil for frying
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- Wash and dry pork tenderloin. Cut into 2-3 inches slices. Trim fat and the membrane attached to the tenderloin. You can leave some fat for flavor but to remove the membrane is important. The membrane is shrunk and will cause deform of our pork medallion.
2. Place meat in a ziplock bag and pound meat lightly with the flat side of mallet to approximately 0.5 inches thickness.
If we use the flat side of the mallet, we don’t damage the meat surface and medallions keep more moisture inside.
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3. Shred cheese.
4. Slice onion and mushrooms.
5. Fry pork medallions on high heat 3-5 minutes on the heavy skillet. Don’t move meat (when meat will be ready, you don’t have a problem to turn it) and turn only 1 time. Let pork medallions seal on sides and it keeps moisture inside.
We can prepare this dish in advance few hours before event. Meat needs to be done, so fry longer. Cover with stuffing and cheese. Cover pan with baking paper or foil. When will be ready place in oven and bake 10-15 minutes.
6. Place half done meat on cookie pan and cover with foil and towel to keep warm.
7. On the same skillet saute onion for 5-10 minutes until almost done.
*Don’t clean skillet after meat, meat flavor will beneficial for vegetables.
8. Mushrooms sprinkle with freshly grated nutmeg and add to the onion and saute together for 5-10 minutes.
9. Place vegetables on pork meddallions.
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10. Spread on vegetable mix mayonnaise.
11. Sprinkle cheese on top and if you desire place mushroom slice as a garnish on the top.
12. Bake 425ºF (220ºC) for 10-15 minutes. Let stand for 10 minutes before serving.
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How to Garnish Pork Medallions
So easy garnish is a slice of mushroom on the top. It is actually not only garnish. When you serve a variety of pork medallions. For example, some people don’t like onions or mushrooms. So we can mark by our mushroom garnish pork medallions with mushroom garnish. It really handy when you cook for people with different tastes. For example, my husband doesn’t eat mushrooms and my son doesn’t like onion. We can place on the top of pork medallions without onion the mushroom slices, without mushrooms just shredded cheese.
Enjoy!
Pork medallions can be serve with fried potatoes, mashed potatoes, pasta, couscous, rice with vegetables, very good with cabbage and vegetables.
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Oh Gala, I’m so excited to find this tasty recipe on your blog! I am not too familiar with Russian food. But, I adore pork tenderloin! So, I can’t wait to try this yummy recipe and begin to familiarise myself with your culinary heritage!
Jeanette, thank you so much! I glad you interested in our cuisine! This pork tenderloin so good with fried potatoes on a side! I try to avoid eating fried food so much but sometimes make fried potatoes, just because my family likes so much.