Pork Medallions with Mushroom Gravy

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I’ve got another great weeknight meal for you!   I’ve managed to make 5 meals this week all under 30 minutes and each one had plenty of leftovers for lunch the next day.   This one starts with a Smithfield Herb and Garlic Pork Tenderloin which I purchased at my local Food Lion store.

Smithfield has a has many delicious marinated pork products including:

• Smithfield Portobello Mushroom Loin Fillet
• Smithfield Garlic & Herb Filet
• Smithfield Peppercorn & Garlic Tenderloin
• Smithfield Garlic & Herb Tenderloin
• Smithfield Peppercorn Sirloin
• Smithfield Garlic & Herb Sirloin

In the month of September the Smithfield marinated pork products are on sale from $4.99-$9.99 at Food Lion!  To see more great meals ready in 20-30 minutes using Smithfield marinated pork products go HERE.  Since the pork was on sale I grabbed a Garlic & Herb Tenderloin for this recipe and a Peppercorn & Garlic Tenderloin for later!

Now I normally either grill the pork tenderloin or I roast it in the oven but today I decided to do something a little bit different.  I cut the tenderloin into 9 pork medallions.   Each medallion was about 2 inches thick.  I sauteed the medallions in a pan and then made a delicious (and healthier) mushroom gravy.   It was simple to make with mushrooms, shallots, a little flour, and beef broth.   That’s about all you need for a delicious gravy.   This entire meal was made in just over 20 minutes.

To round out the meal I served it with roasted green beans and mashed potatoes.  The mashed potatoes were perfect with the pork medallions and I poured some of the extra mushroom gravy over top of them.   It was a delicious meal ready in about 20 minutes and it’s perfect for the colder weather coming.

Pork Medallions with Mushroom Gravy

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Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Author: Hezzi-D

Ingredients

• 1 Smithfield Garlic and Herb Pork Tenderloin
• 2 Tablespoons butter
• 1 Tablespoon olive oil
• salt and pepper
• 2 shallots minced
• 2 garlic cloves minced
• 8 oz. mushrooms sliced
• 1 Tablespoon flour
• 1 c. beef broth
• 1-2 Tablespoons milk

Instructions

• Cut the pork tenderloin into 9 or 10 two-inch thick medallions. Sprinkle with salt and pepper.
• Heat 1 tablespoon of butter and the olive oil in a large skillet over medium heat. Allow the butter to completely melt and begin bubbling. Add the pork medallions and cook for 5 minutes. Flip them over and cook for 5 more minutes.
• Remove the medallions from the pan and place on a plate.
• Add the remaining tablespoon of butter to the pan. Once it has melted add the shallots and garlic to the pan. Cook for 3-4 minutes. Add in the mushrooms and cook for 4-5 minutes.
• Stir in the flour. Pour in the beef broth and mix well. Boil for 2-3 minutes or until the gravy has thickened. Stir in the milk.
• Add the pork medallions and any accumulated juices to the pan. Heat for 2-3 minutes and serve the medallions topped with the mushroom gravy.

Notes

Recipe adapted from Seasons & Suppers

This post is sponsored by Sverve.   All opinions and photos are 100% my own.