Pork Tenderloin Medallions with Mushroom Sauce

Ingredients

• 1½ lb pork tenderloin
• 8 oz cremini mushrooms
• 1 shallot
• 2 clove garlic
• ¾ cup chicken broth
• ½ cup heavy cream
• 1 tbsp Dijon mustard
• 2 tbsp fresh parsley (optional)
• 2 tbsp olive oil
• 1 tbsp butter
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Slice the pork tenderloin into 1-inch thick medallions. Season generously with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear pork medallions for 3-4 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
3. Add butter to the same skillet. Add sliced mushrooms and cook until softened and browned, about 5-7 minutes. Stir in minced shallot and garlic, cooking for another 1-2 minutes until fragrant.
4. Pour in chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and reduce slightly, about 3 minutes.
5. Stir in heavy cream and Dijon mustard. Simmer for 2-3 minutes until the sauce thickens slightly.
6. Return the pork medallions to the skillet, coating them in the mushroom sauce. Heat through for 1-2 minutes.
7. Garnish with fresh parsley, if desired, and serve immediately.