Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce

Total Time
40mins
Prep 20 mins
Cook 20 mins

This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.

Ingredients Nutrition

Directions

  1. Heat 10 " skillet.
  2. Add oil.
  3. Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
  4. Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
  5. Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
  6. Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
  7. Add meat back to pan, along with herbs.
  8. Reduce heat, cover and simmer 15 -20 minutes.
Most Helpful

4 5

Tasty - made without changes. I kinda trashed the kitchen, but no problem since it was just us. I did let it simmer longer, since the rest of the meal wasn't ready -- nice and moist Mustard gave it a nice kick. Will add this to pork favorites. Thanks, Connie.

5 5

All I can say is this is a keeper and one that will be made over and over. Both the DH & DS1 raved about it. The flavors waltz around your mouth, the meat is fork tender! I did make a slight change in that I used fresh rosemary instead of the thyme and sage. My bush was screaming to be used and it was a lovely touch to the meat! Served with mashed potatoes, green beans, salad and dinner rolls. Both the guys had 2nds and there are no left overs. Thank you Connie for a wonderful recipe. Next time I will try to get a photo taken before we inhale!

4 5

Thanks again for a great recipe Connie.