Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy

Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy Recipe
Oxmoor House
Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.

Yield:

4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy)

Recipe from

Recipe Time

Prep: 4 Minutes
Cook: 10 Minutes

Nutritional 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

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

Preparation

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.

Serve with: Balsamic-Glazed Green Beans

Note:

Cooking Light Fresh Food Fast Weeknight Meals

March 2010
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