Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce

READY IN: 40mins
Recipe 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.

Top Review by 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.

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.

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