Wine Basted Pork Medallions |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This Recipe is Quick and Easy, It's a Great Base to Play with,You can Add Garlic or Onions or maybe a little fresh Rosemary, It is however Real Good the way it is, This Recipe was sent to me in a Weekly Newsletter I receive from Karen Newton who is an Accomplished Diabetic Author, I plan on Cooking more of her Recipes. 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.
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