Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy

Name: Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy
Prep time: 14 min
Cook time: 14 min
Total time: 14 min
Yield: 4
Cuisine: Global
Ingredients: 227 grams package sliced baby bella mushrooms; 237 milliliters beef stock (such as Swanson); 1 teaspoons freshly ground black pepper; 2 teaspoons cornstarch; 1 Tbsp dry sherry; 3 garlic cloves, minced; 454 grams pork tenderloin, trimmed; 1 teaspoon olive oil; 1 teaspoons salt; 79 milliliters chopped shallots (about 4)

Seared Pork Tenderloin Medallions with Shallot-Mushroom Pan Gravy might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains about 27g of protein, 4g of fat, and A mixture of baby bella mushrooms, garlic cloves, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Cut pork diagonally into thin slices.

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Pork

Sprinkle pork with salt and pepper; rub with garlic.

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Salt And Pepper

Garlic

Pork

Dry Seasoning Rub

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil.

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Cooking Spray

Cooking Oil

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Frying Pan

Add pork; cook 1 to 2 minutes on each side or until done.

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Pork

Transfer pork to a platter; keep warm.

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Pork

Recoat skillet with cooking spray.

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Cooking Spray

Equipment you will use

Frying Pan

Add mushrooms and shallots; cook, stirring often, 5 minutes.

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Mushrooms

Shallot

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.

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Corn Starch