Saucy Mushroom Pork Medallions
Another dish that feels fancy but isn't!
Don’t be afraid of the name…sounds fancy, but I promise it isn’t! Pork tenderloins are a great price and when not overcooked, they are amazing! I always buy a few when they are BOGO and you can bet on me making this dish with one of them!
1 pack pork tenderloin cut into 2-3 inch medallions (they typically come with 2)
4 Tablespoons butter, divided
1 shallot, diced
2 cloves garlic, minced
8 oz baby Bella mushrooms, sliced
1/4 cup white wine or chicken stock
1/2 cup heavy whipping cream
1/4 cup fresh parsley, minced
1/4 cup grated Parmesan, use the real kind if possible
2 Tablespoons olive oil
salt
pepper
Cut pork tenderloin into 2-3 inch medallions and season both sides with salt and pepper.
Preheat oven to 350° and place a cookie sheet or oven-safe dish in the oven.
Heat a large sauté pan over high heat and melt 2 Tablespoons of butter.
Sear pork on both sides until browned. About 3-5 minutes per side.
Once seared on both sides, transfer to the oven and set a timer for 10 minutes. Pork is done when the internal temp is 145°F. (Pork can have a slightly pink center and be safe to eat.) I always always test the internal temp for pork because that slight pink hue can be alarming. This is my favorite meat thermometer.
Meanwhile, make your sauce in the pan you seared the pork in.
Add the olive oil to the pan and lower the heat to med-high. Sauté the shallots for about 2 minutes.
Add in the garlic and stir for 30 seconds.
Melt the last bit of butter, then drop in the mushrooms. Cook for 5-7 minutes.
Stir in the white wine, off the flame if cooking with gas. Bring to a simmer.
Once the wine has reduced by half, add in the heavy cream and stir to combine. Bring this just to a simmer for 3 minutes until thickened slightly. Stir in the Parmesan.
Mix in the parsley and taste test to see if salt is needed. Sprinkle in pepper to your liking.
Plate the seared medallions and spoon the sauce over the top.