Pork Medallions Smothered in a Mushroom and Shallot Gravy

I had a pork tenderloin and some cremini mushrooms in the refrigerator that needed to be cooked so I made this pork Medallions Smothered in a mushroom and shallot gravy. The meat was tender and tasted fantastic in the gravy we all enjoyed this pork– especially my daughter who asked for the leftovers for her lunch the following day.

Pork Medallions Smothered in a Mushroom and Shallot Gravy

Ingredients:

• 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

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.

Pork Medallions Smothered in a Mushroom and Shallot Gravy

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Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Course: Main

Cuisine: American

Servings: 4

Author: Pam - For the Love of Cooking

Equipment

• Large skillet

Ingredients

• 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

Instructions

• 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.
• Place into the hot skillet and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the skillet, and set it aside on a plate then cover it with a tinfoil tent.
• 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.

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Click here for a printable version of this recipe – For the Love of Cooking.net