Pork Tenderloin Medallions with Mushrooms

It’s winter! That means wintery things. Warm, delicious comfort food that makes you forget the freezing cold you have to fight every day.

It also means fighting the battle of the bulge. Summer is just around the corner after all….

Enter a good for you comfort dish. Rich meaty mushrooms, atop tasty pork tenderlion cooked to delicious perfection. The bonus, this is super easy to make and takes almost no time at all

Mise en Place
2 tbs butter 1.5 lb mixed mushrooms, sliced
kosher salt 1 medium shallot, sliced
pepper, freshly ground 1/2 lemon juiced
canola oil HERBS
MEATS 1 tbs rosemary, finely minced
2 pork tenderlions, trimmed

1 skillet, medium-high
1 large container
1 sauce pot

Step Action
1 make brine, mix 6 cups water with 1/4 cup mortons kosher salt. warm over gentle heat to disolve salt
2 turn off heat, mix in 4 cups ice water to cool
3 add pork tenderloin and brine to container. stash in fridge 2-24 hours
4 remove tenderloin from brine, pat dry
5 heat skillet to medium hot
6 sear tenderloins on all sides, about two minutes a side
7 evac tenderloins and let cool 5 minutes
8 slice tenderloins into 1 inch thick medallions
9 sear medallions about 2 minutes aside or until medium (~140f)
10 evac medallions
11 drain oil from skillet
12 reduce heat to medium, add butter
13 add shallots cook 2-3 minutes
14 add mushrooms and rosemary. cook until mushrooms are cooked and have gotten a touch crispy on the edges
15 turn off heat
16 mix in lemon juice
17 plate with 3-5 medallions per person, topped with mushrooms
18 eat!

Categories: Mains

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