Pork Tenderloin Medallions in Mushroom Sherry Sauce

This is both a quick and easy dish for weeknight meals and a great dish for entertaining that cooks up quickly. Be sure to have all your ingredients measured, ready and handy for this one.

Yield:
4 servings, halve it for 2.
Category:
Pork
Cuisine:
Canadian
Prep Time:
10 min
Cooking Time:
20 min
Total Time:
30 min

INGREDIENTS:

  • 1 1/2 lb pork tenderloin, (1 large or 2 small tenderloins)
  • Kosher salt
  • freshly ground black pepper
  • 3 Tbsp olive oil
  • 2 Tbsp butter
  • 2 medium shallots, finely diced
  • 2 cloves garlic, finely chopped
  • 8 to 12 oz cremini mushrooms, thinly sliced
  • 1 Tbsp all-purpose blending flour
  • 1/2 cup dry Sherry or Marsala wine
  • 1 cup chicken broth
  • 3 Tbsp heavy cream
  • 2 teaspoons dijon mustard
  • 2 tsp. worcestershire sauce
  • 1 rounded tablespoon AP flour
  • 4 sprigs fresh thyme and/ or oregano
  • 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

  1. Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into medallions about 1/2-inch thick. Place medallions with the cut sides up and press down with the palm of your hand to flatten slightly. Season the meat with salt and pepper.
  2. Heat 3 Tbsp. oil and 1 Tbsp. of the butter in a large skillet over high heat , somewhere between medium-high and high. You want a really hot pan, but not so hot that it will scorch. When the butter is melted and foaming, add the meat and sear until browned, 2 to 3 minutes. Don't overcrowd the pan. Do in two batches, if necessary. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer pork to a plate.
  3. Melt the remaining 2 Tbsp. butter in the pan. Add the shallots, garlic, worcestershire, flour and a pinch of salt and cook, stirring for about a minute, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mustard, thyme and oregano sprigs and chopped parsley.

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