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Medallions of Pork Tenderloin
From Dorothy McNett's Recipe Book at www.dorothymcnett.com.
1-2 pork tenderloins
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.