A fast, flavourful and make-ahead dinner!
This is one of those dishes that isn’t a beauty queen, but what it might lack in looks, it more than makes up for in flavour. One of the things I love best about it is you can prepare it up to 48 hours ahead then pop the skillet in the fridge and reheat it just before serving time. I like to serve this tasty meal on top of something that can absorb the delicious sauce, such as rice, mashed potatoes or noodles. Add steamed green beans, carrots or broccoli and you’ve got a nutritious meal that I’m pretty sure everyone in the family will enjoy. If you’re not mushroom fans, consider substituting with thinly sliced squash or apples instead.
- 1 1/2 pounds (675 grams) pork tenderloin
- 1/4 cup (60 mL) all-purpose flour
- 1/4 teaspoon (1.25 mL) salt
- 1/4 teaspoon (1.25 mL) freshly ground black pepper
- 3 – 4 tablespoons (45 – 60 mL) olive oil, divided
- 1 cup (250 mL) diced onion
- 1 tablespoon (15 mL) butter
- 3 cups (750 mL/12 ounces/340 grams) sliced mushrooms (either white or cremini)
- 1 teaspoon (5 mL) fresh thyme leaves or 1/4 teaspoon (1.25 mL) dried thyme
- 1/2 cup (125 mL) white wine
- 1 tablespoon (15 mL) butter
- 1 tablespoon (15 mL) all-purpose flour
- 1 cup (250 mL) chicken broth
- 1 tablespoon (15 mL) Worcestershire sauce
- 3 tablespoons (45 mL) chopped fresh parsley, to garnish
- Cut pork into 1/2 inch (1.25 cm) thick medallions.
- Combine flour, salt and pepper in a small plastic bag.
- Heat 2 tablespoons (30 mL) olive oil in a heavy duty, large frying pan placed over medium heat.
- Shaking off excess flour, add pork pieces, a few at a time, to the bag of flour. Twist shut and shake well to coat pork.
- Add pork pieces to the hot frying pan, taking care not to overcrowd the pan (you can cook them in batches if need be).
- Cook the pork medallions until lightly browned, about 3 minutes, then flip and cook for 3 minutes more. Remove from the pan and set aside on a clean plate.
- Repeat with remaining pork medallions, adding a bit more oil to the pan as needed.
- Once all the pork has been seared and removed from the pan, add another tablespoon of oil, then sauté diced onion, stirring often, for 1 minute.
- Increase heat slightly then add 1 tablespoon (15 mL) butter, sliced mushrooms, thyme and a little salt and pepper. Cook till mushrooms have released juices, stirring occasionally (about 4 minutes).
- Deglaze the pan by adding wine, stirring to loosen any delicious bits stuck to the bottom of the pan. Allow to simmer until the wine is reduced by half then turn heat to low and put a lid on the pan.
- To make the rest of the sauce, you can transfer the onions and mushrooms from the pan to a clean bowl and cook sauce right in the large frying pan then return the mushrooms, onions and pork to the pan BUT I actually find it easier to use a separate small saucepan for this. Begin by melting the remaining 1 tablespoon of butter over medium heat. Stir in the flour and cook, stirring constantly, for 2 minutes.
- Slowly whisk in the chicken broth and Worcestershire sauce. Cook, stirring occasionally, for 2 – 3 minutes until smooth and thickened.
- Return the large frying plan to medium heat and pour the thickened chicken broth mixture over the mushrooms and onions in the pan. Stir gently, then return seared pork medallions to the pan. Cover and cook for 3 – 5 minutes until pork is cooked through (145F on an instant-read thermometer).
- Serve pork over hot cooked rice, noodles or mashed potatoes, garnished with chopped parsley.