Pork medallion on a bed of sauteed white cabbage

Pork medallion

Dedicated to meat lovers: medallion of pork and white cabbage cooked in a pan, served with a sauce based on mushrooms, shallots and cream. try also this orange poke cake recipe too.


Main course For 4 people

4 pork medallions of approx. 120 g



5 tablespoons of olive oil

100 g of mushrooms

1 shallot

2 dl of tied roast sauce

1 dl of cream

400 g of white cabbage

Freind’s kitchen recipes, Pork stew with carrots and pineapple.

How to proceed

Preparation: approx. 35 minutes

Lightly beat the meat. Season it with salt and pepper. Brown it in half the oil over medium heat for 8-10 minutes. Wrap the medallions in alu paper and set them aside for 10 minutes. Cut the mushrooms into slices. Chop the shallot and sauté in a little oil for approx. 5 minutes. Pour in the sauce and cream, bring to a boil and set aside. Halve the cabbage and remove the torso. Cut it into thin strips and sauté in the remaining oil over medium heat for approx. 5 minutes. Season with salt and pepper. Remove the meat from the alu paper, incorporate the juice escaping from the meat into the sauce and bring to a boil. Serve the meat on a bed of cabbage and drizzle with the sauce. You may be interested to read healthy yogurt cake recipe/ chestnut cookies.

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