Pork Tenderloin Medallions with Mushroom Sauce
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT35M20 Minutes
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Yield:4 Servings
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 pound mushrooms, sliced
- 1 pork tenderloin (about 1 1/2 pounds), cut into 3/4-inch medallions
- ½ cup flour
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- Oil for frying
- 1 cup cream
- 12.78g olive oil
- 12.78g butter
- 453.59g mushrooms, sliced
- 1 pork tenderloin (about 1 1/2 pounds), cut into 3/4-inch medallions
- 118.29ml flour
- 4.26g Italian seasoning
- 2.13g garlic powder
- 4.26g salt
- 2.13g pepper
- Oil for frying
- 236.59ml cream
Mushrooms and cream transform this pork tenderloin into a meal simple enough for a busy weeknight yet elegant enough for company.
Preparation
STEP 1
In a large, heavy skillet, heat olive oil and butter over medium-high heat. Add mushrooms and season to taste with salt and pepper. Sauté until mushrooms are browned and tender. Remove.
STEP 2
Mix flour with herbs, salt, and pepper. Dredge pork slices in flour mixture.
STEP 3
Heat more oil in skillet and fry pork until well browned. Remove from heat and keep warm.
STEP 4
Pour cream into pan and cook until thickened, stirring up brown bits. Add mushrooms, season sauce with salt and pepper if needed and serve over pork.