Wine Basted Pork Medallions

  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. Saute 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.

pork tenderloin, flour, kosher salt, butter, fresh mushrooms, marsala wine, thyme, beef bouillon, extra virgin olive oil

Taken from www.food.com/recipe/wine-basted-pork-medallions-204884 (may not work)

Another recipe

Switch theme