PORK MEDALLIONS WITH MUSHROOMS

By Sube

Ingredients

• 1 pork tenderloin
• 1/4 tsp. each salt and pepper
• 1 tbsp. vegetable oil
• 1 onion, sliced
• 2 cups button or quartered mushrooms
• Half small sweet red pepper, sliced
• 3 cloves garlic, minced
• 1 tsp. crumbled dried sage
• 1-1/4 cups sodium-reduced chicken stock
• 1 tbsp. all-purpose flour
• 2 green onions, sliced

Preparation

Step 1

Slice pork into 8 equal rounds; sprinkle with half each of the salt and pepper
In large skillet, heat oil over medium-high heat; brown pork, turning once, about 2 minutes or longer. Transfer to plate.
Drain off any fat from pan. Add sliced onion, mushrooms, sliced red pepper, garlic, sage and remaining salt and pepper; sauté until onion and mushrooms are golden, about 5 minutes.
Add chicken stock and bring to boil; boil for 2 minutes. Whisk flour with 2 tbsp water; whisk into boiling sauce. Return pork to pan; simmer until sauce is thickened and just a hint of pink remains in pork, about 4 minutes. Sprinkle with green onions.

Variations: Chicken Breasts with Mushroom: You can replace the pork tenderloin with chicken breast, cut crosswise into ½-inch thick slices