Cooking With Cathy: Pork Tenderloin Medallions with Three Mushroom Wine Sauce

By: By: Chef Cathy Zeis Email
By: By: Chef Cathy Zeis Email

Chef Cathy is back for another edition of Cooking with Cathy.

1 pork tenderloin, sliced into medallions, about 1/4" thick
2 cups baby Bella mushrooms
1 cups dried Shiitake mushrooms
2 cups Monterey mushrooms, sliced
4 TBS. extra virgin olive oil, divided
2 tsp. garlic powder, divided
1 tsp. lemon pepper
1 tsp. cayenne pepper
1 tsp. dried basil
1/2 cup white wine
Italian parsley for garnish

In a large pan over medium-high heat, grill pork medallions in 2 TBS. of extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. lemon pepper, and 1 tsp. cayenne pepper. Cook for 2 to 3 minutes per side, turning once. In a medium pan over medium heat, cook mushrooms in 2 TBS. extra virgin olive oil, 1 tsp. garlic powder, 1 tsp. dried basil, and 1/2 cup of white wine. Stir to incorporate and simmer for 2 to 3 minutes. Place medallions in a row, across a serving dish. Pour mushroom sauce over pork loin medallions. Garnish with fresh parsley. Perfect with a salad or sauteed asparagus. Enjoy!

Comments are posted from viewers like you and do not always reflect the views of this station.
powered by Disqus
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
Copyright © 2002-2016 - Designed by Gray Digital Media - Powered by Clickability 37358694 -
Gray Television, Inc.