Pork Tenderloin Medallions In A Sherry Mushroom Cream Sauce

• 1 pork tenderloin (cut into 3/4-inch medallions)
• 2 -3 tablespoons oil (any vegetable oil is fine)
• 1 medium onion, finely chopped
• 2 cups sliced fresh mushrooms
• 1 -2 garlic clove, minced
• seasoning salt
• fresh black pepper
• 1/2 teaspoon dried thyme
• 2 tablespoons dry sherry
• 2 cups chicken stock
• 1 teaspoon cornstarch
• 1 teaspoon Dijon mustard
• 1/2 cup half-and-half cream
• 2 tablespoons finely chopped fresh sage
• 2 tablespoons finely chopped fresh thyme
• 2 tablespoons finely chopped fresh parsley

1. Heat 10 " skillet.
2. Add oil.
3. Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
4. Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
5. Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
6. Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
7. Add meat back to pan, along with herbs.
8. Reduce heat, cover and simmer 15 -20 minutes.

pork tenderloin, oil, onion, mushrooms, garlic, salt, fresh black pepper, thyme, sherry, chicken stock, cornstarch, mustard, cream, fresh sage, thyme, fresh parsley

Taken from www.food.com/recipe/pork-tenderloin-medallions-in-a-sherry-mushroom-cream-sauce-306142 (may not work)