Pork Tenderloin Medallions with Paprika Mushroom Gravy

The recipe

Pork Tenderloin Medallions with Paprika Mushroom Gravy

Thick pork medallions with creamy paprika, mushroom and onion gravy over egg noodles. The pork waits while the gravy cooks, and tempered yogurt adds a tangy finish.

Ingredients

• 600 g raw pork tenderloin, edible weight after removing silverskin
• 300 g raw mushrooms, trimmed and sliced
• 180 g raw onion, peeled and thinly sliced
• 6 g dry sweet paprika
• 25 g dry plain wheat flour
• 450 ml prepared chicken stock (450 g)
• 150 g plain pasteurised low-fat Greek yogurt
• 25 g cooking oil
• 280 g egg noodles, dry weight
• 3 g salt
• 1 g ground black pepper
• 2000 ml water for boiling noodles (2000 g; drained after cooking)

Instructions

1. Slice the trimmed pork into medallions about 3 cm thick. Pat dry and season with 2 g salt and 1 g black pepper. Prepare the mushrooms and onion, measure the remaining ingredients and put the yogurt in a heatproof bowl. Allow 15 minutes for this preparation and about 40 minutes for cooking, including the final rest.
2. Heat 15 g oil in a wide, heavy frying pan over medium-high heat for about 2 minutes. Sear the pork in two batches for about 2 minutes per side, leaving space between pieces. Allow about 8 minutes for both batches. Transfer to a plate reserved for the partially cooked pork; finish cooking it later.
3. Reduce the heat to medium and add the remaining 10 g oil, mushrooms, onion and remaining 1 g salt. Cook for 8–10 minutes, stirring regularly, until the onion softens and most mushroom liquid evaporates. Meanwhile, bring the 2000 ml noodle water to a boil in a separate saucepan.
4. Stir the flour and paprika into the vegetables and cook for 1 minute. Gradually stir in the stock, scraping up the browned bits. Allow about 2 minutes to reach a gentle simmer, then cook for 3–4 minutes, stirring, until the gravy lightly coats a spoon.
5. While the gravy simmers, add the dry egg noodles to the boiling water. Cook for the packet's stated time, usually 6–8 minutes, then drain thoroughly. Time this alongside the final pork cooking so the noodles are ready to serve.
6. Return the pork and its collected juices to the gravy. Simmer gently for approximately 3–6 minutes, turning once, until a thermometer inserted sideways into the centre of each medallion reads at least 63°C. Transfer to a fresh clean plate and rest for at least 3 minutes. The temperature, rather than the suggested time, determines when the pork is ready.
7. During the pork's rest, take the gravy off the heat and let it stand for 1 minute. Whisk about 100 g of gravy into the yogurt in three small additions, then gently stir the tempered yogurt into the pan. Keep the gravy off the heat and do not boil it, to reduce the chance of splitting.
8. After the pork has rested for at least 3 minutes, divide the drained noodles among four plates, add the medallions and spoon over the mushroom gravy. This original recipe has not been kitchen-tested.

Storage and reheating

Refrigerate the pork, gravy and noodles in shallow containers within 2 hours of cooking, or within 1 hour above 32°C. Store at 4°C or below and use within 3 days. Reheat leftovers to 74°C throughout; stir the gravy gently, as the yogurt may separate. The approximate cost is £9.50 for the whole batch.

Substitutions and ingredient notes

Replace sweet paprika with 6 g sweet smoked paprika for a smoky flavour. Use 150 g plain pasteurised low-fat yogurt instead of Greek yogurt for a thinner gravy. For an egg-free alternative, use 280 g dry egg-free pasta. Check all labels and substitutes for allergens: noodles commonly contain egg and wheat, flour contains wheat, yogurt contains milk, and stock may contain celery or other allergens.

Estimated nutrition

594 kcal · 50g protein · 64.0g carbohydrate · 15.4g fat · 4.6g fibre per serving.

Calculated from measured ingredients and generic composition data. Brand choices and substitutions change the estimate.

Storage references: USDA leftover guidance · FSA food guidance