-
1
Rinse the tenderloin and pat dry.
-
2
Slice into 1-inch thick medallions.
-
3
Sprinkle both sides with kosher salt and black pepper.
-
4
Dust both sides with a good coating of chili powder; dont be afraid, the remnants of this in the pan help flavor your sauce.
-
5
Heat a Dutch oven or a high-sided skillet over medium heat.
-
6
Make sure your skillet isnt too huge, this is just a meal for two.
-
7
If you have a large skillet, I suggest doubling the recipe, for non-burny sake.
-
8
Spray skillet with olive oil Pam and place the medallions in the pan.
-
9
Throw the diced onion on top.
-
10
Let cook for 4 minutes, then flip.
-
11
Let cook for another 4 minutes (or until cooked through), then remove the meat from the pan, leaving the onions behind.
-
12
Add the wine, then whisk to remove the brown bits on the bottom of the skillet.
-
13
After letting this cook for about 2 minutes, add in the mushrooms.
-
14
Stir until the mushrooms are covered with sauce and let the sauce increase from the water in the mushrooms.
-
15
Let this simmer for about 5-7 minutes, stirring occasionally.
-
16
In a small, separate bowl, whisk (or stir with a fork, if youre lazy like me) the flour into the chicken stock.
-
17
Add to the sauce, and stir well.
-
18
Let cook for another two minutes; the sauce should thicken.
-
19
Add back in the medallions, toss and serve.
-
20
I found there was around 4-5 ounces of pork per person using my .75 pound tenderloin.
-
21
4 ounces of pork with the pan sauce is around 200 calories.
