Pork Tenderloin Medallions with Shallot-Mushroom Gravy

Quick, tasty recipe and we like it with a side of green beans!


1 (1-pound) pork tenderloin, trimmed
1/2 tsp salt
1/2 tsp freshly ground black pepper
3 garlic cloves, minced
Cooking Spray
1 tsp olive oil
1 (8-ounce) package sliced baby bella mushrooms
1/3 cup chopped shallots
2 tsp cornstarch
1 cup beef stock
1 tbsp dry sherry


1)  Cut pork diagonally into thin slices.  Sprinkle pork with salt & 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 & 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 minutes or until thickened.  Return pork and accumulated juices to pan; cook 1 to 2 minutes or until thoroughly heated.  Yield:  4 servings (serving size:  3 ounces pork & about 3/4 cup mushroom gravy).


Cooking Light, Fresh Food Fast
Calories  199 | Fat  5.2g | Sat. Fat  1.5g | Cholesterol  74mg | Sodium  490mg | Carbs  10.1g | Fiber  1.2g | Protein  27.4g


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