Wine Basted Pork Medallions


Wine Basted Pork Medallions

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


  • 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


  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.