Wash, clean and slice the mushrooms.

Cut the yellow onion in very thin slices.

Heat a large non stick pan over high flame. Add the oil and stir fry the onions. Stir continuously until browned.

Add the mushrooms and, stirring often, cook for few minutes until wilted.

Lower the heat and season with salt and pepper.

Add 2 tablespoons of water and the peas in the pan and stir well. Cook for additional 5 minutes.

At this point add the pork loin medallions into the pan together with the pea and mushroom saute. Lower the heat.

Cover the pan and cook the meat on both sides for at least 3 minutes each.

When the pork loin medallions are fully cooked place them on a warm dish and serve using the peas and mushrooms as side.

If using canned peas, drain discarding the liquid. Frozen peas can be used as they are, no thawing is necessary. Dried peas often but not always require soaking. Follow the instructions on the package and adjust the cooking time accordingly. Fresh peas need to be boiled first. Always sort dried or fresh peas before using them.