|
Serves 4
1 1/4 lbs. pork tenderloin
2 tsp olive oil
2 T butter, divided use
1/4 tsp salt
Freshly ground black pepper
2 T minced shallots
1/2 lb. mushrooms, thinly sliced
1/3 cup Madeira or dry sherry
1 cup low-sodium chicken stock
1 1/2 tsp balsamic or red wine vinegar (we use Balsamic at Walnut Grove)
Remove all visible fat and tough sinew from the pork tenderloin, and then cut the meat crosswise into eight 1 to 1 1/2 inch medallions.
Place each medallion, cut side up, on a board. Flatten with the broad side of a wide-bladed knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.
Heat oil and 1 Tablespoon of the butter in a large nonstick skillet. Sauté the medallions 4 to 5 minutes on each side; remove to a platter and keep warm.
Let skillet cool slightly. Add shallots to remaining fat in the pan and cook 1 minute. Add mushrooms and cook 1 minute. Add Madeira, chicken stock, and vinegar; bring to a boil and boil rapidly until liquid is reduced by half. Turn off heat.
Cut remaining tablespoon of the butter into small chunks and stir into sauce. Adjust seasonings to taste with salt and pepper or more vinegar; if desired.
Serve pork medallions covered in mushroom sauce!
| 
