Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy Recipe

Name: Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (1-pound) pork tenderloin, trimmed; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 3 garlic cloves, minced; Cooking spray; 1 teaspoon olive oil; 1 (8-ounce) package sliced baby bella mushrooms; 1/3 cup chopped shallots (about 4); 2 teaspoons cornstarch; 1 cup beef stock (such as Swanson); 1 tablespoon dry sherry

Servings: persons

1 (1-pound) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 garlic cloves, minced
Cooking spray
1 teaspoon olive oil
1 (8-ounce) package sliced baby bella mushrooms
1/3 cup chopped shallots (about 4)
2 teaspoons cornstarch
1 cup beef stock (such as Swanson)
1 tablespoon dry sherry

1
Cut pork diagonally into thin slices. Sprinkle pork with salt and pepper; rub with garlic. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add oil. Add pork; cook 1 to 2 minutes on each side or until done. Transfer pork to a platter; keep warm.
2
Recoat skillet with cooking spray. Add mushrooms and shallots; cook, stirring often, 5 minutes.
3
While mushroom mixture cooks, place cornstarch in a small bowl. Gradually add stock and sherry, stirring with a whisk until smooth. Stir stock mixture into mushroom mixture, scraping to loosen browned bits. Bring to a boil; cook, stirring constantly with a whisk, 1 minute or until thickened. Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.
4
Serve with: Balsamic-Glazed Green Beans

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 (1-pound) pork tenderloin, trimmed, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 3 garlic cloves, minced, and more.

Yes, Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy

How did you like this recipe?

Frequently Asked Questions