Pork Medallions Smothered in a Mushroom and Shallot Gravy
User Reviews
0.0
0 reviews
Unrated
-
Prep Time
15 mins
-
Cook Time
15 mins
-
Total Time
40 mins
-
Servings
4
-
Course
Main Course
-
Cuisine
American
Pork Medallions Smothered in a Mushroom and Shallot Gravy
Report
Whether you're entertaining or relaxing, this recipe hits the spot.
Share:
Ingredients
- 1 tbsp olive oil
- 1 pork tenderloin cut into 1-inch thick medallions
- Sea Salt and Freshly Cracked Pepper to taste
- garlic powder to taste
- 1 tbsp butter
- 8 oz of cremini mushrooms sliced
- 1 shallot sliced thinly
- 2 cloves of garlic minced
- 1 tbsp flour
- 1 cup of chicken broth
Add to Shopping List
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Remove the silver skin from the pork tenderloin, then cut into 1-inch thick medallions. Season both sides of the medallions with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Place into the hot skillet and cook for 4-5 minutes on each side or until golden brown. Remove the pork from the skillet, and set it aside on a plate then cover it with a tinfoil tent.
- Add the butter to the same skillet over medium-high heat then add the mushrooms. Cook, stirring occasionally for 3-4 minutes; add the shallots and cook, stirring frequently, for 2-3 minutes or until tender.
- Add the minced garlic and cook, stirring constantly, for 1 minute then add the flour. Stir the flour into the mushroom mixture until evenly coated.
- Add the chicken broth and stir constantly for 1 minute, making sure to scrape up the browned bits from the pan. Season with sea salt and freshly cracked pepper, to taste.
- Add the pork medallions and their juices back to the pan and cook over low for 1 minute or until the pork is warmed through. Serve the medallions smothered in the gravy. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
