Pork Medallions in Wine Sauce
- Reviews 2
Ready In: 25 mins
Serves: 3-4
Ingredients
- 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
- 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.
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