Pork Tenderloin Medallions with Three Mushroom Wine Sauce

AG Recipes Leave a Comment

Pork Tenderloin Medallions with Three Mushroom Wine Sauce

Perfect with a salad or sautéed asparagus. Enjoy! 

  • 1 Pork tenderloin (, slided into medallions, about 1/4" think)
  • 2 cups Baby portabella mushrooms
  • 1 cup Dried Shiitake mushrooms
  • 2 cups Monterrery mushrooms (, sliced)
  • 4 TBS Extra virgin olive oil (, divided)
  • 2 tsp Garlic powder (, divided)
  • 1 tsp Lemon pepper
  • 1 tsp CXayenne pepper
  • 1 tsp Dried basil
  • 1/2 cup White wine
  • Italian parsley (, for ganish)

  1. In a large pan over medium-high heat, grill pork medallions in 2 TBS. of extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. lemon pepper, and 1 tsp. cayenne pepper.

  2. Cook for 2 to 3 minutes per side, turning once.

  3. In a medium pan over medium heat, cook mushrooms in 2 TBS. extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. dried basil, and 1/2 cup of white wine.

  4. Stir to incorporate and simmer for 2 to 3 minutes. Place medallions in a row, across a serving dish. 

  5. Pour mushroom sauce over pork loin medallions. Garnish with fresh parsley.

Leave a Reply