CREAMY BALSAMIC PORK TENDERLOIN

Creamy Balsamic Pork Tenderloin image

Provided by @MakeItYours

Number Of Ingredients 11

1 pound pork tenderloin (cut into 1/2" medallions)
Salt & pepper
1/4 teaspoon garlic powder
Flour (for dredging)
2 tablespoons butter (divided)
1 tablespoon olive oil
12 ounces portobello mushrooms (sliced (I used baby bellas))
1/2 cup chicken broth
2 tablespoons balsamic vinegar
1 dash Italian seasoning
1 cup heavy/whipping cream

Steps:

Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side.
Meanwhile, slice the mushrooms.
Take the pork out of the pan and set aside.
Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.
Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
Add in the cream and put the pork back in the pan.
Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.