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Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy

Oxmoor House
Prep time 4 mins
Cook time 10 mins
Yield 4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy)
Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.

Ingredients

  • 1 (1-pound) pork tenderloin, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 garlic cloves, minced
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 (8-ounce) package sliced baby bella mushrooms
  • 1/3 cup chopped shallots (about 4)
  • 2 teaspoons cornstarch
  • 1 cup beef stock (such as Swanson)
  • 1 tablespoon dry sherry

Nutrition Information

  • calories 199
  • caloriesfromfat 0.0 %
  • fat 5.2 g
  • satfat 1.5 g
  • monofat 2.6 g
  • polyfat 0.8 g
  • protein 27.4 g
  • carbohydrate 10.1 g
  • fiber 1.2 g
  • cholesterol 74 mg
  • iron 2.2 mg
  • sodium 490 mg
  • calcium 26 mg

How to Make It

  1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.

  2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.

  3. While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.

  4. Serve with: Balsamic-Glazed Green Beans

Cooking Light Fresh Food Fast Weeknight Meals