Pork Tenderloin Medallions with Three Mushroom Wine Sauce

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Pork Tenderloin Medallions with Three Mushroom Wine Sauce

Perfect with a salad or sautéed asparagus. Enjoy! 

Course: Main Course
Servings: 2 people
Ingredients
  • 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 Cayenne pepper
  • 1 tsp Dried basil
  • 1/2 cup White wine
  • Italian parsley , for ganish
Instructions

  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.

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