Pork Medallions with Caramelized Mushrooms and Fried Peaches
INGREDIENTS
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for the pork medallions:
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about 6-700 g pork tenderloin
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1 tablespoon hot paprika powder
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4 tablespoons freshly squeezed lemon juice
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2 tablespoons soy sauce
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1 tablespoon mince garlic
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1/2 cup white wine
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salt to taste
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4 tablespoons butter
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for the mushrooms:
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6 tablespoons extra virgin olive oil
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500 g smaller champignon (button) mushrooms
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3 tablespoons butter
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salt and pepper to taste
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1-1/2 teaspoons fresh-chopped thyme leaves
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2 tablespoons fresh-squeezed lemon juice
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1/2 cup white wine
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for the peaches:
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4-6 large firm peaches well ripe
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2 tablespoons butter
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3 tablespoons brown sugar
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