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.

Yield: 4 servings (serving size: 3 ounces pork and about 3/4 cup mushroom gravy)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • 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

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. 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. 2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
  3. 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
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