Pork Medallions

Cut the pork tenderloin down to be 2 inch thick slices. Pat the pork dry and let pork become room temperature, this helps keep the pork juicy.

Heat oil over a large skillet over medium-high heat, I used a cast iron. Cook pork slices for 2-3 minutes per side until they’re golden brown. Remove from pan, set aside.

In the same skillet melt butter and add onions and mushrooms. Cook for 5-7 minutes until tender. Add minced garlic and cook for 30-60 seconds until fragrant.

Sprinkle flour over the onions/mushrooms. Slowly add chicken broth while continuously stirring until smooth. Add Worcestershire sauce and all the seasoning and bring it to a simmer for 5 minutes.

Add pork back to the pan and allow it to warm before serving. Serve with a potatoes mashed or baked, couscous or even egg noodles. The options are endless.

Ingredients

• 2 fork tenderloins, 1-1.5 lbs each one

• 1 tablespoon canola oil

• 3 tablespoons butter

• 8oz sliced baby Bella mushrooms

• 1/2 cup yellow onions, chopped

• 1 tablespoon garlic, minced

• 1/4 cup all purpose flour

• 2 cups chicken broth

• 1 tablespoon Worcestershire sauce

• 1 teaspoon rosemary

• 1 teaspoon salt

• 1/2 teaspoon black pepper