Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy |
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Prep Time: 4 Minutes Cook Time: 10 Minutes |
Ready In: 14 Minutes Servings: 4 |
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Combine the cornstarch with the stock and sherry before adding it to the hot pan to keep the gravy smooth. Ingredients:
1 (1-pound) pork tenderloin, trimmed |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
3 garlic cloves, minced |
cooking spray |
1 teaspoon olive oil |
1 (8-ounce) package sliced baby bella mushrooms |
1/3 cup chopped shallots (about 4) |
2 teaspoons cornstarch |
1 cup beef stock (such as swanson) |
1 tablespoon dry sherry |
Directions:
1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3. While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
4. Serve with: Balsamic-Glazed Green Beans
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