PORK MEDALLIONS WITH A SHERRY MUSHROOM SAUCE

The pork tenderloin is just like a beef tenderloin. It is very lean and very tender. It requires some care in cooking to impart flavor as it is not really flavorful on its own.

After a few minutes of prep, it comes together quickly and is easy to fix. Pork Medallions can be served on their own or with a starch such as rice pilaf.

Cook times will vary depending on how thick you cut the medallions. These 1 1/2 inch medallions only needed about 3 minutes per side to get to 145 degrees (about medium rare).

INGREDIENTS:

• 1 pound pork tenderloin

• Kosher salt and black pepper

• 2 tbsp unsalted butter

• 6 ounces white mushrooms, sliced 1/4 inch thick

• 1 medium shallot, thin sliced

• 1/2 cup dry sherry

• 1/2 cup chicken stock

• 1/2 cup beef stock

• or, 1 cup veal stock

• 1/4 cup cream

• Chopped parsley

DIRECTIONS:

• Heat a medium skillet over medium high heat and add 2 tbsp of butter. When the butter has melted add the sliced mushrooms and saute for about 5-6 minutes, until light brown. Add the sliced shallots and cook another 1 minute. Remove all to a bowl and set aside.

• Trim excess fat and silver skin from the tenderloin. Slice into 2 inch medallions and press down on them to about 1 1/2 inches. Season with salt.

• Over medium high heat, add about 1 tbsp of canola oil to skillet if needed. When the oil is hot add the medallions flat side down and let it cook, without moving, for about 3 minutes until a brown crust develops. Turn over and repeat on the other side. Also, saute on another 2 sides of 1 minute on each side. Remove to a small baking dish and place in a 300 degree oven.

• Add the sherry to the skillet and deglaze the pan, scraping the bottom with a wooden spoon. Let the sherry cook until almost gone. Add the stock and bring to a simmer. Add the cream, lower the heat, and simmer for 2-3 minutes until reduced to a saute consistency. Strain the sauce through a fine mesh strainer. Season with salt and pepper. Add the mushrooms and shallots. Taste and reseason if necessary.

• Check temperature of medallions, they should be about 150 degrees. To serve, plate medallions then spoon the sauce and mushrooms around them. Spoon the sauce over them if desired. Garnish with chopped parsley.