Medallions of Pork Tenderloin Recipe

From Dorothy McNett's Recipe Book.

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See Also: Main Dishes · Meat Dishes

Medallions of Pork Tenderloin

From Dorothy McNett's Recipe Book at

1-2 pork tenderloins
salt, pepper, paprika
1/4 teaspoon dried rosemary
2 tablespoons olive oil or butter

1 cup fresh button mushrooms
2 green onions
1 clove garlic, slivered
1-2 teaspoons butter, as needed, for the pan
2 tablespoons Madiera or Sherry

Slice the tenderloin into pieces 2 inches thick. Butterfly each slice, and pound it out a little. Season with salt, pepper, and paprika. Sprinkle with the rosemary. In a heavy bottomed saute pan, heat the olive oil or butter until sizzling. Add the medallions and cook 2-4 minutes on each side, or until the meat is done and nicely browned. Quickly remove to a heated platter and set aside. In the juices in the pan, add the mushrooms, sliced green onions, and garlic, adding more butter if needed. Cook and stir several minutes to cook the vegetables. Bring the heat up to high, pour in the madiera and cook and stir to reduce the juices, making a wonderful sauce to drizzle over the pork. Garnish and serve.

Recipe created 1998-02-08.

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