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Wine Basted Pork Medallions

 

Wine Basted Pork Medallions

Prep Time: 15 Mins Cooking Time: 20 Mins Total Time: 35 Mins

Ingredients:

  • 1 1/2 lbs pork tenderloin
  • 1/8 cup flour
  • 1/4 teaspoon kosher salt
  • 2 tablespoons butter
  • 1/2 lb fresh mushrooms
  • 1 1/4 cups dry marsala wine
  • 2 teaspoons fresh thyme
  • 1 teaspoon beef bouillon
  • 1 tablespoon extra virgin olive oil

Directions:

  1. Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.
  2. Cut Tenderloin into 1/2″ Medallions.
  3. Combine Flour and salt and coat Medallions.
  4. Sauté Cut Up Mushrooms in the Olive Oil until Tender – Set aside.
  5. Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown – Set aside Pork with the Mushrooms.
  6. De-glaze Pan with the Wine.
  7. Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.
  8. Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.