Pork Medallions in Wine Sauce

READY IN: 25mins
Recipe by Rick B2

This is a "Bed and Breakfast" recipe which I have made several times.

Top Review by Maple

This was very good, very moist. It is a tad high in fat at 38% but a very good "once in awhile" dish. We served it over a small portion of basmati rice with steamed broccoli and carrot julienne, and with a Pino Grigio. A portion was taken off, with more balsamic put in, plus a TBSp of crushed pineapple - also very nice. Thank you for such a rounded recipe

Ingredients Nutrition

Directions

  1. Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
  2. Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
  3. Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.
  4. Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
  5. Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.
  6. Serve pork medallions covered in mushroom sauce.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a