Arrowroot is a great thickening agent in place of cornstarch.
Pork Medallions with a Mushroom Dill SauceCourse: DinnerDifficulty: Easy
1 1/2 lb. Pork Tenderloin, Sliced
4 Tablespoon Olive Oil
12 oz. Mushrooms, Sliced
1/2 Onion, Chopped
Salt and Pepper, to Taste
1/4 Cup Dry White or Red Wine
1 Cup Beef Broth
1 Tablespoon Sour Cream
1 Teaspoon Fresh Dill, Chopped
Arrowroot, to Desired Thickness
- Flatten pork to about 1/2-inch thick with a meat mallet, if necessary. Remove as much fat as possible.
- In a large skillet over medium heat, melt 2 tablespoons of olive oil and cook the pork for 6 to 8 minutes to sear the sides and seal in the flavor. Remove from heat.
- Sauté onions and mushrooms in olive oil and cook for a few minutes. Add wine & beef stock.
- Mix all ingredients together & bring to a boil before adding small amounts of arrowroot at a time to thicken. Add sour cream for color & texture.
- Serve over pork.