Pork Tenderloin Medallions in Mushroom Sauce
Prep Time
Cooking Mode
1 pork tenderloin
¼ tsp each salt and black pepper
2 tsp herbes de Provence
2 tbsp olive oil, divided
1 pkg Compliments White Sliced Mushrooms, coarsely chopped
2 tbsp finely diced shallot
1 tbsp minced garlic
1 tbsp all-purpose flour
1 tbsp Dijon Mustard
2 cups Compliments Low Sodium Beef Broth
¼ cup finely sliced green onion
1 pork tenderloin
¼ tsp each salt and black pepper
2 tsp herbes de Provence
2 tbsp olive oil, divided
1 pkg Compliments White Sliced Mushrooms, coarsely chopped
2 tbsp finely diced shallot
1 tbsp minced garlic
1 tbsp all-purpose flour
1 tbsp Dijon Mustard
2 cups Compliments Low Sodium Beef Broth
¼ cup finely sliced green onion
Directions
1Trim 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.
2Heat 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.
3Add 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.
4Return the pork medallions to the pan. Simmer gently, uncovered, about 10 min. or until pork reaches an internal temperature of 71°C (160°F).
5Garnish with the sliced green onions to serve. If desired, pair with your favourite steamed vegetables or side dish.
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Personal Note
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