ROSEMARY AND PARSLEY BREADED PORK TL MEDALLIONS W/ MUSHROOM, TOMATO, AND ONION REDUCTION

ROSEMARY AND PARSLEY BREADED PORK TL MEDALLIONS W/ MUSHROOM, TOMATO, AND ONION REDUCTION image

Yield 3 - 4 people

Number Of Ingredients 15

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1 pound whole pork tenderloin
1 tablespoon rosemary coarsely chopped
1 tablespoon parrsley flake
1 cup Panco (Japanese bread crumb) or other breadcrumb
Salt and pepper to taste
2 tablespoons extra virgin olive oil
1 tablespoon butter
Sauce:
1 package (approx.6-8 oz.) whole baby portabellas sliced into 1/4" slices
4 Roma tomatoes w/ core and seed removed
1 Small yellow onion coarsely chopped
1 cup Pork stock or water
½ cup dry red or Marsala wine
1 tablespoon Cornstarch
Salt and Pepper to taste

Steps:

Cut tenderloins into 1" thick medallions. Evenly mix breadcrumbs, rosemary, parsley, salt, and pepper in small bowl. Coat medallions with dry breadcrumb mixture. Coat bottom of frying pan with EV olive oil add butter and bring up to heat until pan is lightly smoking. Sauté medallions until each side is golden brown (2-3 min.). Immediately remove pan from heat and place pork in a pan in a 200° oven while making sause. If all olive oil has been soaked up by pork add approx. 1 tblsp. additional EV olive oil to sauté contents of sauce. Add onions to pan and pinch of salt and pepper and sauté until golden and soft. Add mushrooms and brown. Add tomatoes and sauté until they begin to let go of their water. Sauté additional 30 sec. to 1 min. and then add stock/water and bring to boil while stirring with wooding spoon. Add wine and allow alcohol to evaporate. Reduce sauce approx. 5 min on medium heat. Add cornstarch ¼ tblsp. at a time until sauce just begins to thicken. Be sure to break up any clumps of cornstarch that remain in sauce. Remove tenderloin medallions from oven. At this point you may place tenderloins in sauce and coat while in frying pan, or place tenderloins on platter and cover with tomato/mushroom/onion sauce.