Pork tenderloin is leaner than a chicken breast by most measures, and it takes a pan sauce better than almost anything else. You sear the medallions hot and fast, pull them before they overcook, and build the sauce in the same pan with mushrooms, shallots, and dry sparkling wine. A small amount of butter at the end gives you the gloss without the weight. The whole thing comes together in around 30 minutes and it tastes like a restaurant made it. This is a Week 9+ recipe. The sear and the wine reduction both throw real smell. If you're not there yet, it will be worth the wait.
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Trim silver skin and fat off the tenderloin, you will end with about 1lb. Cut into 8 pieces. Pat dry with paper towels. Season with salt and pepper on both sides. Press each medallion with the palm of your hand to flatten for even cooking, press firmly but do not crush.
Trim silver skin and fat off the tenderloin, you w...
Set a stainless steel pan to medium high on the stove, and let it come to temp. A non-stick pan can overheat when preheated to searing temperatures. This degrades the coating and can release toxic fumes. Add the oil and swirl for even spread, Add the pork medallions but do not crowd the pan, work in to batches if needed. Cook for 1-2 minutes per side, until a golden brown surface appears. Cook to an internal temp of 140 using a digital thermometer.
Set a stainless steel pan to medium high on the st...
Remove the pork and reserve on a plate. Do not put them on the cutting board as they will release liquid you want later. Don't wipe or clean the pan. Cook to an internal temp of 140 using a digital thermometer. Pork should hit 145, but carry over heat will manage the last 5 degrees as they rest.
Remove the pork and reserve on a plate. Do not put...
Reduce heat to medium. Add mushrooms and cook for 3-4 minutes. Until they have released liquid and begin to brown around the edges. Add shallots and cook while stirring for another 2 minutes until softened.
Reduce heat to medium. Add mushrooms and cook for ...
Turn the heat back to medium high, and add the wine. Scrape the brown off the bottom with a spatula or a wooden spoon. Let the wine reduce by half. 1-2 minutes.
Turn the heat back to medium high, and add the win...
Pour the juices released from the resting medallions into the pan. Add chicken stock and Worcestershire sauce, bring to a boil and then reduce heat to low. Reduce for another 2 minutes.
Pour the juices released from the resting medallio...
Add butter to pan and stir around to dissolve, Keep temp at low.
Add butter to pan and stir around to dissolve, Kee...
Add medallions back to the pan to reheat, turning after 1 minute and spooning pan sauce over as they cook.
Add medallions back to the pan to reheat, turning ...
- Why it helpsAllows for high heat searing and is great for pan sauces.Do you need this?You need a good pan, I strongly advise not using Non-stick for high heat applications.
- Why it helpsKnowing the temperature is key to both quality and safety.Do you need this?Yes, I would suggest everyone has a thermometer for cooking. Instant read digitals are hard to beat for anything from Grilling to baking.