Pork tenderloins are sliced into medallions. Then the pieces are coated with a mixture of flour, salt, garlic powder, onion powder, pepper and paprika. Next the floured pork pieces are pan fried. Sliced mushrooms are sautéed then the gravy is made. Onions and garlic are sautéed, then flour, beef broth, soy sauce, Worcestershire sauce, Dijon and seasonings are added and cooked until the gravy thickens. Then the mushrooms and pork are added back to the gravy before serving.
Course
Entree
Prep Time10minutes
Cook Time30minutes
Servings8people
Ingredients
Pork
2pork tenderloin1 to 1 ½ lbs
6tbspflour
2tspsalt
1tspgarlic powder
1tsponion powder
1tsppepper
1tsppaprika
2tbspbutter
Olive oil
Mushroom Gravy
24ozmushrooms sliced ¼ inch thick
2shallotsminced
8garlic clovesminced
½tspred pepper flakes
½cupflour
5cupsreduced sodium beef broth
2tbspWorcestershire sauce
2tbspsoy sauce
2tspDijon mustard
2tspbeef bouillon
2tspdried parsley
1tspdried oregano
1tspdried thyme
Instructions
Prep pork
Trim the silver skin from the pork tenderloin and cut crosswise into 12 medallions. Press each medallion with the palm of your hand to flatten to about ½ inch even thickness.
Whisk the flour and all of the pork seasonings together in a shallow dish. Dredge each medallion in the flour mixture, shake off any excess, and then transfer to a dry surface.
Melt 2 tbsp butter in 2 tbsp olive oil in a large skillet over medium-high heat. Once hot add half of the pork medallions in a single layer and cook for 3 minutes per side. Transfer pork to a plate tent with a foil and repeat with remaining pork.
Mushrooms
Melt 2 tbsp butter with 1 tbsp olive oil over medium heat. Increase temperature to medium-high and half mushrooms. Give them a stir to evenly coat in the butter then arrange mushrooms in a single layer. Cook mushrooms for 3 minutes per side or until golden. Once evenly browned, season the mushrooms lightly with salt and pepper and give them a stir. Remove mushrooms from skillet and repeat with remaining mushrooms; transfer all mushrooms to a plate.
Gravy
Melt 2 tbsp butter in the empty skillet. Add the shallot and sauté over medium high heat for 2 to 3 minutes to soften. Reduce heat to medium, add garlic and red pepper flakes and sauté for 30 seconds. Add flour and cook 1 minute, scraping up the browned bits on the bottom of the pan. Reduce heat to low and slowly whisk in beef broth. Add soy sauce, Worcestershire sauce, Dijon, beef bouillon and all seasonings. Bring to a simmer until thickened. Once thickened to desired consistency, stir the mushrooms into the gravy.
Nestle the pork medallions into the pan and spoon some gravy over top. Cook over medium for a few minutes to warm through. Taste and season with salt and pepper to taste. Garnish with parsley if desired. Serve over mashed potatoes, rice or pasta.