Rosemary Pork Medallions with Mushroom Wine Sauce
Description
Need a new recipe for your pork tenderloin? Try this tender, juicy tenderloins in a mushroom wine sauce. They are easy and quick to prepare so they make a great weeknight meal with your favorite sides.
Ingredients
1 1/2 lb. pork tenderloin
3 1/2 t. finely chopped fresh rosemary, divided
1/2 t. freshly ground black pepper
1/4 t. kosher salt
2 T. olive oil
3 T. butter
8 oz. button mushrooms, sliced
1 1/2 t. flour
3/4 c. white wine (or substitute one of these: chicken or vegetable stock, white grape juice, ginger ale, canned mushroom liquid, diluted white wine or cider vinegar)
1/2 t. chicken base
1/4 c. heavy cream
1 t. freshly chopped sage
Directions
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Pork Medallions:
In a small bowl, combine 2 1/2 t. rosemary, pepper and salt.
Slice tenderloin into 1 inch thick slices; evenly distribute the rosemary mixture on the pork tenderloin, making sure to coat both sides of the medallions.
In a large skillet on medium high heat, pour olive oil. (Oil will be ready when a SMALL drop of water placed into it sizzles.) Place medallions in the skillet; cook for 3 minutes without touching; with a small hard spatula or offset spatula, gently flip medallions over to cook on the other side for 3 minutes; cover. Transfer medallions to a platter; cover with aluminum foil to keep warm while making the sauce.
Reduce the temperature of the skillet to medium heat.
Mushroom Wine Sauce:
In the same skillet, melt the butter; sauté the mushrooms until soft, about 3 minutes. Add flour; mix until well combined, any moisture will be absorbed. Whisk in wine and chicken base; bring to a boil; reduce heat; add cream, remaining rosemary and sage.
2-4 servings.