Pork Medallions With Mushrooms

• 1 (12 ounce) pork tenderloin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon vegetable oil
• 1 onion, sliced
• 2 cups mushrooms, sliced
• 1/2 sweet red pepper, sliced
• 3 garlic cloves, minced
• 1 teaspoon dried sage, crumbled
• 1 1/4 cups chicken broth
• 1 tablespoon all-purpose flour
• 2 green onions, sliced

1. Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
2. In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
3. Transfer to a plate.
4. Drain off any fat from the pan.
5. Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
6. Add the chicken broth and bring to a boil; boil for 2 minutes.
7. Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
8. Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
9. Sprinkle with the green onions.

pork tenderloin, salt, black pepper, vegetable oil, onion, mushrooms, sweet red pepper, garlic, sage, chicken broth, flour, green onions

Taken from www.food.com/recipe/pork-medallions-with-mushrooms-174973 (may not work)