How to make it

  • 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.

Reviews & Comments 2

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    " It was excellent "
    Trawlerman ate it and said...
    Excellent. High praise from a fisherman.
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  • paul03 6 years ago
    I also served it on rice....Just my preference.
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  • paul03 6 years ago
    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!
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