The holidays for the most part are over and you are looking for an easy dish to make. This might be the ticket. I serve these thin slices of pork with noodles, or mashed potatoes and the family loves them. I hope you enjoy them just as much.
Medallions of Pork
2 lb. pork tenderloin (about 2 tenderloins), Sliced into half inch thick medallions and pounded to ¼ in.
- Kosher salt and freshly ground black pepper
- 3 Tbs. extra-virgin olive oil
- 3 Tbs. unsalted butter
- 2 medium shallots, finely diced
- 12 oz. Baby Bella mushrooms, thinly sliced
- ½ cup all-purpose flour
- 1 cup homemade or low-salt chicken broth
- 3 Tbs. heavy cream
- 1/4 cup chopped fresh cilantro
- 1 envelope of Onion Soup Mix
Trim the tenderloins of silver skin and any excess fat. Cut the tenderloins into 1/2-inch-thick medallions and pound into ¼ inch thick. Season the meat with 3/4 tsp. salt and 1/4 tsp. black pepper. Dust the tenderloins lightly with flour.
Heat the olive oil and 1 Tbs. of the butter in a large sauté pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2 to 3 min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, about another 2 min. Transfer to a plate and repeat with the remaining pork.
Melt the remaining 2 Tbs. butter in the pan. Add the shallots and a pinch of salt and sauté for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and sauté until all of the mushroom liquid has evaporated and the mushrooms are golden, about 3 min. Season with 1/2 tsp. salt, sprinkle with some flour, add the chicken broth and onion soup mix, reduce by half, about 3 min. Stir in the cream and Cilantro, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it’s firm to the touch, 2 to 4 min. Taste for salt and pepper and serve.