I’ve always had a slight fear of any form of “medallion”. I feel that they are the staple on any French or Italian menu and must have a super awesome sauce that I obviously can’t create without spitting out a few crazy French names and pans that cost as much Lindsay Lohan’s lawyers. I had this tenderloin relaxing in my fridge, some mushrooms, a little bit of wine left (I can’t even fathom that I thought to leave like half a glass, well Jessica-sized glass) and onion and went for it. Surprisingly it worked, but it’s a little bit of a “feel dish” and you gotta go with what smells good. The sauce thickens slightly and has a good Miami Beach Marsala-esque taste to it which compliments well with the flavor of the lean pork. Scrape those brown bits and taste often!
- 1 pork tenderloin, about .75 to 1 pound
- Kosher Salt
- Black pepper
- Chilli powder (the regular old blend you get in a supermarket, don’t use your fancy extra hot one or this guy
- Olive oil Pam
- 1 Vidalia onion, diced
- 1/2 cup Riesling or another sweet white wine
- 1-2 cups button mushrooms
- 2 scant teaspoons flour
- 3 tablespoons chicken stock (I used 99% fat-free, low sodium)
Rinse the tenderloin and pat dry. Slice into 1 inch thick medallions.
Sprinkle both sides with kosher salt and black pepper.
Dust both sides with a good coating of chilli powder–don’t be afraid, the remnants of this in the pan help flavor your sauce. Heat a dutch oven or a high sided skillet over medium heat. Make sure your skillet isn’t too huge, this is just a meal for two. If you have a large skillet, I suggest doubling, for non-burny sake.
Spray skillet with olive oil Pam and place the medallions in the pan. Throw the diced onion on top.
Let cook for 4 minutes, then flip. Let cook for another 4 (or until cooked through), then remove the meat from the pan, leaving the onions behind.
Add the wine, then whisk to remove the brown bits on the bottom of the skillet. After letting this cook for about 2 minutes, add in the mushrooms.
Stir until the mushrooms are covered with sauce and let the sauce increase from the water in the mushrooms. Let this simmer for about 5-7 minutes, stirring occasionally. In a small, separate bowl, whisk (or fork stir, if you’re lazy like me) the flour into the chicken stock. Add to the sauce, and stir well.
Let cook for another two minutes; the sauce should thicken. Add back in the medallions, toss and serve.
I found there was around 4-5 ounces of pork per person using my .75 pound tenderloin. 4 ounces of pork with the pan sauce is around 200 calories.