It’s “One Day Meat & Seafood Sale Eve”, and I’m on my way out to the garage to clear some room in my freezer. Meat sale or not, it has to be done. But before I go re-arrange the pizzas and dispose of petrified, long forgotten ice cream sandwiches (the sad, rejected flavors that no one likes), I’ve decided to pause and share a delicious pork tenderloin recipe with you.
‘Cause I’d rather blog about dinner than clean out the freezer. And I know you’ll want to have a yummy recipe on hand when you bring home the goods tomorrow!
No need to thank me. I live for this stuff.
Pork Medallions with Mushrooms & Madeira
Adapted from cookscountry.com
2 pork tenderloins, cut crosswise into 1 ½” pieces (pork tenderloin will be on sale tomorrow!)
1 c. flour, seasoned liberally with salt and pepper
3 T. olive oil
8 oz. button mushrooms, quartered
1 shallot, minced
1 clove garlic, minced
Pinch red pepper flakes
¾ c. Madeira wine (or Marsala, or plain old chicken broth)
3 T. butter
1 T. chopped fresh sage (I used Italian parsley because I had it on hand)
Pat pork dry and dredge slices in the seasoned flour to coat on all sides. Heat 2 tablespoons oil in a large skillet over medium high heat until just barely smoking. Cook pork until well browned, about 4 minutes per side. Reduce heat to medium and use tongs to stand each piece of pork on its side, turning as necessary, until sides are browned, about 6 minutes. Transfer pork to a platter and tent with foil.
Add remaining oil to the skillet and place skillet over medium high heat until oil shimmers. Cook mushrooms until golden brown, about five minutes. Add shallot, garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Off heat, add Madeira and any accumulated pork juices to skillet. Return to heat and cook until slightly thickened, about 5 minutes. Remove from heat and whisk in butter and sage. Season with salt and pepper. Pour sauce over pork, garnish with additional sage sprigs, and serve.
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