- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1
- pork tenderloin
- 480 g
- 1/4 tsp each
- salt and black pepper
- 1 mL
- 2 tsp
- herbes de Provence
- 10 mL
- 2 tbsp
- olive oil, divided
- 30 mL
- 1 pkg
- Compliments White Sliced Mushrooms, coarsely chopped
- 227 g
- 2 tbsp
- finely diced shallot
- 30 mL
- 1 tbsp
- minced garlic
- 15 mL
- 1 tbsp
- all-purpose flour
- 15 mL
- 1 tbsp
- Dijon Mustard
- 15 mL
- 2 cups
- Compliments Low Sodium Beef Broth
- 500 mL
- 1/4 cup
- finely sliced green onion
- 60 mL
Directions
Step 1
Trim off and discard silver skin on pork tenderloin. Cut the tenderloin into 1 in. (2.5 cm)-thick rounds (about 10 medallions). Season all sides with salt, pepper and herbes de Provence.
Step 2
Heat 1 tbsp (15 mL) of the olive oil in a frypan over medium-high heat. Fry the pork tenderloin medallions for 2 min. per side or until golden brown; transfer to a plate.
Step 3
Add remaining 1 tbsp (15 mL) olive oil to the same pan, still on medium-high heat, add the chopped mushrooms, sauté about 4 min. to lightly brown. Stir in the shallot and garlic, cooking to soften, about 1 min. Stir in the flour; cook another 1 min. Finally, mix in the mustard and beef broth, scraping the caramelized fond (browned bits) from the bottom of the pan. Simmer the resulting sauce until it begins to thicken, about 5 min.
Step 4
Return the pork medallions to the pan. Simmer gently, uncovered, about 10 min. or until pork reaches an internal temperature of 71°C (160°F).
Step 5
Garnish with the sliced green onions to serve. If desired, pair with your favourite steamed vegetables or side dish.
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 210
- Fat:
- 10 g
- Saturated Fat:
- 2 g
- Carbs:
- 6 g
- Fibre:
- 1 g
- Sugar:
- 2 g
- Cholesterol:
- 60 mg
- Protein:
- 24 g
- Sodium:
- 540 mg
