Recipe by Rick B(2)
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
- 1 1⁄4 lbs pork tenderloin
- 2 teaspoons olive oil
- 2 tablespoons butter
- 1⁄4 teaspoon salt
- black pepper (to taste)
- 2 tablespoons shallots (minced)
- 1⁄2 lb mushroom (thinly sliced)
- 1⁄3 cup dry sherry
- 1 cup chicken stock
- 1 1⁄2 teaspoons balsamic vinegar
Directions See How It's Made
- Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.
- 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.
- 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.
- 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.
- 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.
- Serve pork medallions covered in mushroom sauce.