I had a pork tenderloin and some cremini mushrooms in the refrigerator that needed to be cooked so I decided to combine the two to make this dish. I cut the tenderloin into medallions and simply seasoned them with sea salt, freshly cracked pepper, and garlic powder then cooked them in a bit of olive oil. I made gravy in the same pan with a bit of butter, mushrooms, shallots, and chicken stock. The meat was tender and tasted fantastic in the gravy. This dish was enjoyed by my whole family – my daughter asked for the leftovers for her lunch the following day.
Pork Medallions Smothered in a Mushroom and Shallot Gravy:
- 1 tbsp olive oil
- 1 pork tenderloin, cut into 1 inch thick medallions
- Sea salt and freshly cracked pepper, to taste
- Garlic powder, to taste
- 1 tbsp butter
- 8 oz of cremini mushrooms, sliced
- 1 shallot, sliced thinly
- 2 cloves of garlic, minced
- 1 tbsp flour
- 1 cup of chicken broth
Heat the olive oil in a large skillet over medium-high heat.
Remove the silver skin from the pork tenderloin, then cut into 1 inch thick medallions. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.
Add the butter to the same skillet over medium-high heat then add the mushrooms. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender. Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour. Stir the flour into the mushroom mixture until evenly coated.
Add the chicken broth and stir constantly for 1 minute, making sure to scrape up the browned bits from the pan. Season with sea salt and freshly cracked pepper, to taste.
Add the pork medallions and their juices back to the pan and cook over low for 1 minute or until the pork is warmed through. Serve the medallions smothered in the gravy. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net