Pork Medallions in Mushroom Gravy

Servings: 5

Ingredients

• 1 pork tenderloin
• 1/2 cup flour
• 1 tablespoon seasoned salt
• 2 tablespoons vegetable oil
• 2 tablespoons butter
• 1/2 cup thinly sliced yellow onion
• 1 tablespoon minced garlic
• 8 ounces sliced mushrooms
• 2 tablespoons flour
• 1 cup chicken broth
• 1/2 cup marsala cooking wine*
• 1 teaspoon Dijon mustard
• 1/2 teaspoon black pepper
• 1/3 cup heavy cream
• salt, to taste

1. Cut the pork tenderloin into 1 ½ inch thick slices and set aside.
2. In a small bowl, combine the ½ cup of flour and seasoned salt.
3. Coat the pork medallions in the flour mixture one at a time until they’re all coated.
4. Add the vegetable oil to a sauté pan over medium-high heat.
5. Sear the pork for 2-3 minutes on each side; remove to a plate.
6. Turn the heat down to medium and add the butter to the same pan.
7. Sauté the onions and garlic for a few minutes or until the onions soften.
8. Add the mushrooms and continue to cook for a couple minutes.
9. Sprinkle the flour into the pan and stir until the vegetables are coated. Cook for 1 minute, stirring frequently.
10. Slowly pour in the broth and cooking wine while stirring constantly; bring to a boil.
11. Stir in the Dijon mustard and black pepper.
12. Reduce the heat to medium-low heat and stir in the heavy cream and salt to taste.
13. Add the pork to the sauce, cover and cook until the pork reaches 145F.
14. Serve warm over mashed potatoes, if desired.

*can replace with additional broth