Best Pork Tenderloin Medallions Mushroom Sauce Recipes

Pork Tenderloin Medallions in a Sherry Mushroom Cream Sauce image

Provided by conniecooks

Categories Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 16

1 pork tenderloin (cut into 3/4-inch medallions)
2 -3 tablespoons oil (any vegetable oil is fine)
1 medium onion, finely chopped
2 cups sliced fresh mushrooms
1 -2 garlic clove, minced
seasoning salt
fresh black pepper
1/2 teaspoon dried thyme
2 tablespoons dry sherry
2 cups chicken stock
1 teaspoon cornstarch
1 teaspoon Dijon mustard
1/2 cup half-and-half cream
2 tablespoons finely chopped fresh sage
2 tablespoons finely chopped fresh thyme
2 tablespoons finely chopped fresh parsley

Steps:

Heat 10 " skillet.
Add oil.
Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
Add meat back to pan, along with herbs.
Reduce heat, cover and simmer 15 -20 minutes.

Nutrition Facts : Calories 329, Fat 16.6, SaturatedFat 5, Cholesterol 96.9, Sodium 268.6, Carbohydrate 11.5, Fiber 1.6, Sugar 3.9, Protein 31.7

PORK TENDERLOIN MEDALLIONS /MUSHROOM SAUCE image

Number Of Ingredients 14

pork tenderloin
kosher salt
black peppercorns
more
all-purpose flour olive oil butter shallots dried porcini flat-leaf parsley crème fraîche 1-1/2 lb. pork tenderloin (1 large or 2 small), trimmed of fat and cut on the diagonal into 1-1/2-inch rounds (about 8)
Kosher salt and freshly ground black pepper
1/2 cup unbleached all-purpose flour
2 Tbs. olive oil
1 Tbs. unsalted butter
1 large shallot, finely diced (about 1/4 cup)
1-1/2 cups (1 oz.) dried mushrooms, rehydrated and chopped, plus 3/4 cup soaking liquid
1/3 cup dry Marsala wine
1/4 cup heavy cream
2 Tbs. chopped fresh flat-leaf parsley

Steps:

Sprinkle the pork with 1 tsp. salt and 1/2 tsp. black pepper. Put the flour in a small bowl, and then dredge the pork in the flour, shaking off any excess. Heat 1 Tbs. oil and the butter in a large (12-inch) heavy-duty skillet over medium heat until the butter melts. Add the pork and cook, without touching, until it starts to brown nicely and easily releases from the pan, about 4 minutes. Flip and cook the other sides in the same manner until the pork is cooked through and then transfer to a large serving platter. Cover loosely with foil. To make the sauce, add the remaining 1 Tbs. oil and shallot to the pan, sprinkle with 1/4 tsp. salt, and cook, stirring, until the shallot softens and becomes translucent, about 2 minutes. Add the mushrooms and cook, stirring, for 1 minute. Add the Marsala, raise the heat to high, and cook, scraping the bottom of the pan with a wooden spoon to loosen any browned bits, until the liquid has almost completely reduced, about 2 minutes. Stir in the mushroom soaking liquid and cook until it reduces by about half, about 4 minutes. Whisk in the cream and bring to a boil. Take the sauce off the heat and spoon it over the pork. Serve sprinkled with parsley.