How often do you make a new dish at home? As I’ve mentioned so many times before, I LOVE variety. I can’t eat the same thing over and over. That’s one of the reasons why this blog is easy for me to maintain…lots of new material 🙂
We love pork tenderloin and eat it pretty often. So, I try to come up with different ways to prepare it so boredom doesn’t set in. This dish was a huge hit…especially with the addition of mushrooms and onions.
Best of all, this can be made in about half an hour, which has become more important to me than ever before, now that I’m back at work. Put this on your weeknight meal list – I’m sure it’ll become a favorite in your house, too!
Smothered Pork Medallions
heavily adapted from Tyler Florence
3/4 cup flour
3 tablespoons garlic powder
2 teaspoons cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper
1 pork tenderloin, thinly sliced into medallions
1/4 cup extra virgin olive oil
1 cup chicken broth
1/2 cup buttermilk
1 package (8 ounce) sliced mushrooms
2 yellow onions, sliced
chopped fresh parsley, for garnish
Put the flour in a shallow plate and add garlic powder, cayenne, salt and pepper. Mix with a fork. Dredge medallions in flour mixture, shaking off excess.
Heat oil in a large skillet and add pork, mushrooms and onions. Fry pork on each side until golden brown, 2-3 minutes. Remove everything from pan and add a little of the seasoned flour to pan drippings. Mix together, then add chicken broth. Once liquid is reduced and slightly thickened, add buttermilk and stir.
Return pork and vegetables to pan and cover in sauce. Simmer for about 5 minutes, until pork is cooked through. Season with salt and pepper and garnish with parsley to serve.