Pork Medallions in Wine Sauce

• pork tenderloin↗1 1⁄4 lbs
• olive oil↗2 teaspoons
• butter↗2 tablespoons
• salt↗1⁄4 teaspoon
• black pepper↗

  to taste

• shallots (minced)↗2 tablespoons
• mushroom (thinly sliced)↗1⁄2 lb
• dry sherry↗1⁄3 cup
• chicken stock↗1 cup
• balsamic vinegar↗1 1⁄2 teaspoons

Step-by-step instructions

1. 1

   Remove all visible fat and tough sinew from the pork tenderloin. Cut the meat crosswise into 1-1 1/2 inch medallions.

2. 2

   Place each medallion, cut sie up, on a cutting board between two pieces of plastic wrap. Flatten with broad side of a wide knife or rolling pin to a thickness of 1/4 inch. Sprinkle with salt and pepper.

3. 3

   Heat oil and 1 tablespoon of the butter in a large non-stick skillet. Saute the medallions 3-4 minutes on each side. Remove to a platter and keep warm.

4. 4

   Let skillet cool slightly. Add shallots to oil and butter mixture remaining in skillet and cook 1 minute. Add mushrooms and cook 1 minute. Add sherry, chicken stock and vinegar. Bring mixture to a boil and boil rapidly until liquid is reduced by half. Turn off heat.

5. 5

   Cut remaining tablespoon of butter into small chunks and stir into sauce. Adjust seasoning to taste with salt and pepper or more vinegar if desired.

6. 6

   Serve pork medallions covered in mushroom sauce.