Pork Medallions in Wine Sauce
- Ready In:
- 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
- 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.
Questions & Replies
Got a question? Share it with the community!
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
Mmmm, good! I really enjoyed this dish. It had a wonderful flavor, and the tenderloin medallions remained very tender and juicy. My husband took some of the leftovers for lunch, and called to let me know that they were still amazingly tender and juicy even after being reheated in the microwave. It didn't even really require much effort, so the ease of preparation and the reward of the flavor means I will most definitely make this again. Thanks! :)
RECIPE SUBMITTED BY
Cooking is a great passion of mine. I am a carpenter by trade. The recipes I submit are usually a mixture of ones that are brand new and ones that are 50 plus years old. I like to look through old cook books and find a new recipe I've never tried before.