This was wonderful and so easy and quick! I slightly pounded the pork slices flat and browned them in a very small amount of olive oil in my cast iron skillet to get a good, brown crust. Finely sliced red onions were a good substitute for the shallots as I was out of them. I also added more beef broth, requiring more corn starch, so we would have gravy for mashed potatoes. These changes increased the total calorie count, but very satisfying with a lean meat. I served with steamed broccoli and squeezed with some lemon juice. Can't wait to make this good meal again.
Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy
Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth.
More From Oxmoor House
- Calories: 199
- Calories from fat: 0.0%
- Fat: 5.2g
- Saturated fat: 1.5g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.8g
- Protein: 27.4g
- Carbohydrate: 10.1g
- Fiber: 1.2g
- Cholesterol: 74mg
- Iron: 2.2mg
- Sodium: 490mg
- Calcium: 26mg
- 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
- 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
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