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!