Deliciously moist pork medallions are served in a mushroom cream sauce alongside pureed sweet potatoes.
Tender boneless cuts are pan seared to ensure a crispy outside and moist inside that will impress any dinner guest. Topped with a mushroom cream sauce, these pork medallions sit alongside pureed sweet potatoes, for an easy entrée any time of the year.
Clean and finely slice cremini mushrooms. Peel and halve red onions, finely chop one half and cut other half into thin wedges.
In a bowl, mix onion wedges with 2 tbsp. oil, sugar, and salt.
Peel sweet potatoes and cut in 1¼” cubes.
In a small pan, fry onion wedges until golden brown.
Put sweet potato cubes and some salt in a pot, cover with water, bring to a boil, and let simmer covered with a lid.
Pat dry pork fillets, pat them dry and cut in 1¼” medallions. Season with salt and pepper.
Meanwhile, heat oil in a pan and sear pork medallions at a high temperature on both sides. Then remove pan and let rest.
In the same pan, heat 2 tbsp. oil and fry the diced onion, cremini mushrooms, and Malabar pepper at medium temperature for 2 minutes.
Deglaze with 1/2 cup white wine. Add 3/4 cup of cream and bouillon cube and reduce heat slightly for 8 minutes. Then add medallions and cook for another 4 minutes over low heat.
Meanwhile, drain cooked, soft sweet-potato cubes and allow them to steam off. Add butter and mash. Season with salt and pepper to taste.
Put some mashed sweet potato on a plate, arrange pork medallions on top, and garnish with pepper and mushroom cream and fried onions.