Pork Tenderloin in Mushroom Cream Sauce

Pork tenderloin medallions is a fantastic recipe for the holidays when you want to impress your guests but keep the budget in line. I recommend serving this dish with a simple bibb cucumber salad along with a steamed green vegetable. This will allow you more time to focus on the mushroom cream sauce as I have a two step method for making the sauce amazing.

Serves 4-6 people

Ingredients:

1-2 pork tenderloins (not marinaded) sliced into 2 inch medallions. *the meat department will prepare these for you if you call ahead. 2 lbs of white mushrooms - wiped clean and sliced

4 TBL unsalted butter

1 garlic clove - mashed

1 fresh thyme sprig

1 pint heavy cream

1/2 cup chicken bone broth - if you do not have bone broth use chicken stock (low sodium)

salt & fresh cracked black pepper

3 TBL port wine, cognac or marsala olive oil

Directions:

Salt and pepper all sides of the pork medallions and allow to rest for 15 minutes before sauté. *If you wish you can flour all sides of the pork medallions and shake off all excess just before sauté.

In a large skillet on medium high heat add 2 TBL of butter and a touch of olive oil. When the butter has melted add the mushrooms. Do not add salt until after 5 minutes. The mushrooms should cook and brown in 5-7 minutes. When brown add your salt and black pepper then stir. Cook the mushrooms for another 2-3 minutes. When done remove the mushrooms and place aside Into a bowl. Do not clean the pan.

*Before cooking the pork pour the pint of heavy cream into a small pot and add the garlic and thyme. On medium low heat allow the cream to come to a simmer. Do not boil. Allow the cream to reduce a little. *At the same time heat the chicken stock in the microwave or in another pot.

In the same skillet as you prepared your mushrooms set the heat on medium high heat and add 2 TBL of butter and a touch of olive oil. Once the butter is melted place your pork medallions into the skillet being careful not to crowd. Cook for 3 full minutes and then turn over and cook for 3-4 minutes longer. If the sides of the pork look too light roll the pork medallions over onto their sides and cook for approx 1 minute then remove and set aside. If you have any concerns about the pork being too rare cook for 1-2 minutes more. *Do not raise the heat.

Pour your selected port, cognac or marsala into the pan and deglaze for approx 1 minute. Strain the cream into the skillet and add a pinch of salt and and black pepper. Stir the sauce until it begins to color and slightly thicken. Once this begins within 2-3 minutes add a small ladle of heated chicken bone broth or stock and stir. If you wish add a tiny bit more stock, stir then taste. Adjust the sauce with salt and pepper if needed.

Quick Tip - if you prefer a little bit of a thicker cream sauce you can mix a small pat of butter with a small amount of flour and mix with your fingers until a roux forms. Drop small bits into the cream sauce and whisk until it has a chance to thicken. Do not add too much at a time as the sauce may get too thick. You want a nice creamy sauce.

Once your happy with the sauce texture - taste and adjust with more salt and pepper if needed. Add the mushrooms into the sauce and allow the sauce to bloom for 2-3 minutes on the lowest heat setting you have.

If you wish you can plate the pork then pour the sauce over or you can add the pork medallions into the sauce and allow it to sit in the sauce until ready to serve. If you do place the pork into the sauce keep the heat on a simmer and spoon the sauce of

over the pork until ready to serve.

ENJOY!