A delightful dish featuring tender pork medallions in a creamy mushroom sauce, perfect for a comforting meal.
Slice the pork tenderloin into medallions about 1 inch thick.
Ensure even thickness for uniform cooking.
Heat olive oil in a non-stick skillet over medium heat and sear the pork medallions on both sides until browned.
Do not overcrowd the skillet to achieve a good sear.
Remove the pork from the skillet and set aside. Add sliced mushrooms, minced garlic, and shallots to the skillet and sauté until softened.
Stir frequently to prevent burning.
Return the pork to the skillet. Add the thyme sprig, bay leaf, and cloves. Cover and cook on low heat for 30 minutes.
Check occasionally to ensure the liquid doesn't evaporate completely.
Remove the thyme sprig, bay leaf, and cloves. Stir in the cream and cook until the sauce thickens slightly.
Avoid boiling the cream to prevent curdling.
Serve the pork medallions with the creamy mushroom sauce over rice or mashed potatoes.
Garnish with fresh thyme leaves for a touch of color.
