Recipe

Pork Medallions In Mushroom Wine Sauce Recipe

Add Step-by-Step Photos	Upstatevoyager / All my dishes 2 years, 2 months ago This looks like it took forever to make, but it doesn't. Nice for entertaining. Prep:15m Cook:15m Servings:6	Upstatevoya
	creamy elegant

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Ingredients

2 to 3 pork tenderloins

salt and ground black pepper

3 tablespoons olive oil

3 tablespoons butter, divided

2 shallots, mined

12 ounces fresh mushrooms, sliced

1 tablespoon all-purpose flour

1/2 cup red wine

1 cup chicken broth

3 tablespoons heavy cream

1/4 cup fresh parsley, minced

Directions

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 tablespoon butter over medium-high heat.

In batches, sear meat on both sides. Remove and set aside.

Add remaining 2 tablespoons butter and a pinch of salt to skillet.

Add shallot and mushrooms and saute until tender and liquid evaporates.

Add 1/2 teaspoon 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.

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Comments

paul03 1 year, 1 month ago said:
Pretty much followed the recipe but made this for two and just cut down the amounts a tad. But this is a great recipe and will make it again!

paul03 1 year, 1 month ago said:
I also served it on rice....Just my preference.

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Alterations

nyfoodie 1 year, 10 months ago said:
Use sliced baby bella (portabella) mushrooms for heartier flavor, if cooking for 1 - 2 people use boneless center cut pork chops instead.

paul03 1 year, 1 month ago said:
Th substitution of boneless pork chops would be less tender. JMHO

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