Polędwiczki Wieprzowe w Sosie

Name: Polędwiczki Wieprzowe w Sosie
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Polish
Ingredients: 600 g Pork tenderloin, trimmed and cut into 2 cm medallions; 150 g Onion, diced; 300 g Button mushroom, sliced; 200 g Sour cream; 250 ml Chicken stock; 40 g Butter; 10 g Fresh parsley, chopped; 1 tsp Salt; ½ tsp Black pepper, ground

Polędwiczki Wieprzowe w Sosie · ready in 35 min · 4 servings · 400 kcal per serving · easy · 9 ingredients

A classic Polish skillet supper: tender pork medallions finished in a tangy sour cream sauce with golden mushrooms and onion.

Prep: 15 min
Cook: 20 min
Total: 35 min
Serves: 4
kcal: 400
Difficulty: easy

Polish Main dishes High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

600 gPork tenderloin, trimmed and cut into 2 cm medallions
150 gOnion, diced
300 gButton mushroom, sliced
200 gSour cream
250 mlChicken stock
40 gButter
10 gFresh parsley, chopped (to serve)
1 tspSalt
½ tspBlack pepper, ground

Equipment

stovetop, chef's knife, cutting board, kitchen scale, measuring jug, large skillet, tongs, plate, wooden spoon, instant-read thermometer, serving platter, spoon

Instructions

Prepare Ingredients
Gather and measure ingredients and tools, then trim silver skin from the pork tenderloin and cut it into 2 cm medallions. · 10 min
What to look for: Pork is evenly cut and all ingredients are ready.
Sear Pork
Melt butter in a large skillet over medium-high heat, then sear pork medallions for 2 minutes per side and move them to a plate. · 5 min
What to look for: Medallions are browned on both sides but not cooked through.
Brown Vegetables
Add onion and button mushroom to the same skillet; sauté, stirring often, until the onion softens and mushrooms turn golden. · 7 min
What to look for: Mushrooms are golden and the onion is soft.
Deglaze Pan
Pour in chicken stock and scrape the browned bits from the skillet; simmer for 5 minutes until the liquid is lightly reduced. · 5 min
What to look for: Stock bubbles gently and looks slightly concentrated.
Add Sour Cream
Remove skillet from the heat, stir in sour cream until smooth, season with salt and black pepper, then return the pork medallions. · 3 min
What to look for: Sauce is pale, smooth, and evenly coats the mushrooms.
Finish Gently
Set skillet over low heat and simmer gently for 3 minutes, turning pork once, until the sauce coats the medallions. · 3 min
When it is done: Check the thickest medallion; pork should reach 63°C / 145°F internally.
Serve Hot
Sprinkle fresh parsley over the pork and serve the medallions hot with plenty of mushroom sour cream sauce. · 2 min
What to look for: Pork is glossy with sauce and finished with green parsley.

Nutrition (per serving)

kcal	400
Protein	38 g
Carbohydrates	9 g
of which sugars	5 g
Fat	24 g
of which saturated	12 g
Fibre	2 g
Sodium	924 mg

Nutri-ScoreC

Allergens

Contains: milk

Ingredient substitutions

Chicken stock

Water: Use only if stock is unavailable; season carefully because the sauce will be lighter.

Butter

Sunflower oil: Use 30 g sunflower oil if butter cannot be used, though the sauce will taste less rich.