Recipe for Pork Tenderloin Medallions with Sherry and Thyme

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This recipe for Pork Tenderloin Medallions with Sherry and Thyme is simple enough for a weeknight meal but delicious enough for a dinner party. The sweet sherry, earthy mushrooms and cream mix beautifully to form a delicious sauce. Pork tenderloin is considered the filet mignon of pork, and now we know why!

Recipe for Pork Tenderloin Medallions with Sherry and Thyme

Serves: 4

Ingredients

• 3/4 lb pork tenderloin, cut into 8-10 1.5-inch slices
• 2 tablespoons fresh thyme – minced
• Salt & pepper
• 1/4 cup all purpose flour
• 1 tablespoon unsalted butter
• 1 tablespon olive oil
• 2 cups portobello mushrooms, sliced thin and cut into 2-inch pieces
• 1/4 cup minced shallots
• 1 cup sherry wine
• 1/2 cup heavy cream

Instructions

1. Lightly pound (or press with the palm of your hand) the pork slices to 1/4” thickness. to form pork tenderloin medallions.
2. Rub with thyme and season with salt and pepper.
3. Dredge pork slices in flour, shaking off excess.
4. Melt butter with olive oil over medium high heat.
5. Add the pork and cook until lightly browned, turning once, about five minutes.
6. Transfer to platter to keep warm.
7. Add shallots and mushrooms to pan until cooked through and water has been released.
8. Gradually add sherry, bring to a boil, stirring, until reduced to 3/4 cup.
9. Add whipping cream to sauce with additional salt and pepper.
10. Return pork to pan, simmer, turning twice, until cooked and sauce is slightly thickened, about three minutes.
11. Place pork medallions on serving plate and spoon sauce over.
12. Serve with roasted potatoes or rice – something that will soak up the extra sauce!

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Variations

In this recipe for Pork Tenderloin Medallions, you can substitute sage for the thyme, or Madiera for the sherry. You can also omit the heavy cream for a lighter dish. Or substitute with 2 tablespoons of butter or 1/2 cup half-and-half at the end instead of the cream.

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