Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy

• 1 (1-pound) pork tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• Cooking spray
• 1 teaspoon olive oil
• 1 (8-ounce) package sliced baby bella mushrooms
• 1/3 cup chopped shallots (about 4)
• 2 teaspoons cornstarch
• 1 cup beef stock (such as Swanson)
• 1 tablespoon dry sherry

1. Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2. Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3. 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.
4. Serve with: Balsamic-Glazed Green Beans

pork tenderloin, salt, freshly ground black pepper, garlic, cooking spray, olive oil, baby bella mushrooms, shallots, cornstarch, beef stock, sherry

Taken from www.myrecipes.com/recipe/seared-pork-tenderloin (may not work)