Wine Basted Pork Medallions

READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.
  • Cut Tenderloin into 1/2" Medallions.
  • Combine Flour and salt and coat Medallions.
  • Sauté Cut Up Mushrooms in the Olive Oil until Tender - Set aside.
  • Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.
  • De-glaze Pan with the Wine.
  • Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.
  • Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.
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