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Pork Medallions Smothered in a Mushroom and Shallot Gravy
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Pork Medallions Smothered in a Mushroom and Shallot Gravy

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.