- 1 large or 2 small pork tenderloins, about 1 1/2 pounds
- 2 tablespoons butter, divided
- 2 tablespoons extra-virgin olive oil, divided
- 2 medium onions, thinly sliced
- 1 teaspoon sugar
- 8 ounces sliced mushrooms
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry white wine or Marsala wine
- 1/2 cup chicken broth
- Slice the pork crosswise, about 3/4 to 1-inch in thickness.
- With the heel of your hand or a meat tenderizer, gently pound to make the medallions about 1/2-inch thick.
- In a large skillet or sauté pan, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium-low heat.
- Saute the onions, stirring frequently, until softened. Add the sugar and continue cooking, stirring frequently, for about 15 minutes.
- Add the mushrooms to the onion mixture and continue cooking for about 5 minutes, until the mushrooms are tender and golden brown.
- Remove the onions and mushrooms to a plate and set aside.
- Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet.
- Pan sear the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned.
- Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes.
- Cover and reduce heat to low; cook for about 10 minutes longer.
- Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.
|Nutritional Guidelines (per serving)|
|Total Fat||19 g|
|Saturated Fat||6 g|
|Unsaturated Fat||9 g|
|Dietary Fiber||3 g|
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)