Pork medallions in creamy mushroom sauce

• 500g pork tenderloin, sliced into medallions
• 250g brown mushrooms, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 240 ml heavy cream
• 120 ml beef broth
• 30 ml olive oil
• 5 ml smoked paprika
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

1. Season the pork medallions with salt, pepper, and smoked paprika.
2. Heat olive oil in a large skillet over medium-high heat. Sear the pork for 2-3 minutes per side until browned. Remove and set aside.
3. In the same skillet, add the onions and mushrooms. Sauté until the onions are translucent and mushrooms have released their moisture and browned.
4. Add the minced garlic and cook for another minute until fragrant.
5. Pour in the beef broth to deglaze the pan, scraping up any browned bits from the bottom.
6. Stir in the heavy cream and bring to a gentle simmer.
7. Add the pork medallions back into the sauce. Let it simmer for 5-7 minutes until the sauce thickens and the pork is cooked through.
8. Adjust seasoning with salt and pepper before serving.

Serve hot over a bed of mashed potatoes, egg noodles, or steamed rice to soak up the creamy sauce. Pairs well with a side of green beans or a crisp garden salad.