Shelly's Recipe

PORK MEDALLIONS IN MUSHROOM WINE SAUCE

Category: Pork

2 to 3 pork tenderloins
Salt and ground black pepper
3 tbsp olive oil
3 tbsp butter, divided
2 shallots, mined
12 oz fresh mushrooms, sliced
1 tbsp flour
1/2 cup red wine
1 cup chicken broth
3 tbsp heavy cream
1/4 cup fresh parsley, minced

Trim pork tenderloins of any silver-skin and any excess fat. Cut tenderloins into 2 inch thick slices. Press medallions with palm of hand to flatten slightly. Season both sides with salt and pepper.

In large skillet, heat oil and 1 tbsp butter over medium-high heat. In batches, sear meat on both sides. Remove and set aside. Add remaining 2 tbsp butter and a pinch of salt to skillet. Add mushrooms and saute until tender and liquid evaporates. Add 1/2 tsp salt and sprinkle with flour. Stir over heat until bubbly.

Add wine and cook until almost evaporated. Add broth. Cook over medium heat for 3 to 5 minutes. Stir in cream and parsley. Return pork to skillet. Cook 4 to 6 minutes or until pork is cooked through. Arrange on serving platter and spoon sauce over.