Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce

Submitted by conniecooks

"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."

 

• Ready In: 40mins
• Ingredients: 16
• Serves: 4-6

ingredients

• 1 pork tenderloin (cut into 3/4-inch medallions)
• 2 -3 tablespoons oil (any vegetable oil is fine)
• 1 medium onion, finely chopped
• 2 cups sliced fresh mushrooms
• 1 -2 garlic clove, minced
• seasoning salt
• fresh black pepper
• 1⁄2 teaspoon dried thyme
• 2 tablespoons dry sherry
• 2 cups chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon Dijon mustard
• 1⁄2 cup half-and-half cream
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley

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.

Reviews

[NurseJaney]

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.

 

[CindiJ]

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!

 

[KingstonNormans]

Thanks again for a great recipe Connie.

 

[Chef Luciano]

This tasted exactly they way I thought it would! It was easy and rich in flavor. I will add more flour to thicken the sauce next time.

 

[Chef Alicia]

I REALLY enjoyed this. I missed the part at the end saying to let simmer for 15-20 minutes so I added a bit more flour (didn't have cornstarch) and let it simmer without the lid so that it would be ready with the rest of dinner. I also added an extra tablespoon of sherry because I love the flavour. Thanks Connie, this will be on my table often!