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This is what we’ll be having for dinner when pork tenderloin is on sale this week.   It’s awesome, and we all love it, and I haven’t made it in a long, long time.  Yeah, it has mushrooms in it and most kids (including mine) don’t like them.  I’ve learned to leave them off of their plates completely.  From experience, I’ve learned that three punks would either scoot all of the mushrooms off to the side (fine) or worse, transfer each mushroom one by one to either my or their dad’s plate (not fine).  I’d struggle to keep my temper and composure as mushrooms and sauce drop, drip and splatter off of forks and onto the table … tell me this has happened at your house, too?  Avoid dinner time stress.  Save the ’shrooms for yourself.   

This sauce is fantastic whether you make it with Madeira, or Marsala, or even plain old chicken broth.  Serve it over egg noodles and expect rave reviews.  : )

Pork Medallions with Mushrooms & Madeira
Serves:  4
Adapted from cookscountry.com

2 pork tenderloins, cut crosswise into 1 ½” pieces (Sendik’s Natural Pork Tenderloin Value Packs are on sale)
1 c. flour, seasoned liberally with salt and pepper
3 T. Sendik’s 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.