These juicy little medallions brown beautifully and go from stovetop to dinner table in just minutes. The flavorful sauce goes a long way toward making this simple weeknight meal feel special.
2 lb pork tenderloin (about 2 tenderloins)
Kosher salt & freshly ground black pepper
3 Tbs extra virgin olive oil
3 Tbs unsalted butter
2 medium shallots, finely diced
12oz. cremini mushrooms, thinly sliced
1 Tbs all purpose flour
1/2 cup Pinot Noir
1 cup homemade or low salt chicken broth
3 Tbs heavy cream
1/4 cup chopped fresh flat leaf parsley
Trim the tenderloins of silverskin and any excess fat. Cut the tenderloins into 2-inch thick medallions. Flip each medallion onto cut side and press down with the palm of your hand to flatten slightly. Season the meat with 3/4 tsp salt and 1/4 tsp black pepper.
Heat the Olive oil and 1 Tbs of the butter in a large saute` pan over high heat. When the butter is melted and foaming, add half of the meat and sear until nicely browned, 2-3min. Flip and cook the other side until the meat is well browned and slightly firm to the touch, (about another 2 min). Transfer to a plate and repeat with the remaining pork.
Melt the remaining 2 Tbs butter in the pan, Add the shallots and a pinch of salt and saute` for about 30 seconds, using a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the mushrooms and saute` until all of the mushroom liquid has evaporated and the mushrooms are golden (about 3min). Season with 1/2 tsp salt, sprinkle with flour, and add the Pinot Noir. Once the Pinot Noir has almost completely evaporated, add the chicken broth and reduce by half, (about 3min). Stir in the cream and parsley, return the pork and any accumulated juices to the pan, and cook, flipping the pork once, until it is firm to the touch and still a little pink in the middle (cut into a piece to check), (2-4 min). Taste for salt and pepper and serve.
Serve with Buttermilk Mashed Potatoes with Chives or simple buttered baby potatoes when they’re in season.