Medallions of Pork with Mushrooms

By rossboys

Ingredients

• 1-1/4 lbs pork tenderloin
• 2 tsp olive oil
• 2 Tbsp unsalted butter, divided
• 1/4 tsp salt, or more to taste
• Freshly ground black pepper
• 2 Tbsp minced shallots
• 1/2 lb mushrooms, sliced
• 1/3 cup Madeira or dry sherry
• 1 cup low-sodium chicken stock
• 1-1/2 tsp balsamic or red wine vinegar

Details

Servings 4

Preparation

Step 1

Remove all visible fat and tough sinew from the pork tenderloin then cut the meat crosswise into eight 1 to 1-1/2" medallions.

Flatten each medallion to 1/4" thickness and sprinkle with salt and pepper.

Heat oil and 1 Tbsp of the butter in a large, nonstick skillet.

Saute medallions four to five minutes on each side; remove to a platter and keep warm.

Let skillet cool slightly. Add shallots to remaining fat in pan and cook 1 minute.

Add mushrooms and cook 1 minute.

Add Madeira, chicken stock and vinegar; bring to a boil and boil rapidly until liquid is reduced by half. Turn off heat.

Cut remaining Tbsp of the butter into small chunks and stir into sauce.

Adjust seasonings to taste with salt and pepper, or more vinegar, if desired.

Serve pork medallions with sauce.