Pork Medallions with Mushrooms
Pork Medallions with Mushrooms
Photography by Yvonne Duivenvoorden
This recipe makes 3 servings
Nutritional Info |
|
|---|---|
| Per each of 3 servings: about | - |
| cal | 234 |
| pro | 30 g |
| total fat | 8 g |
| sat. fat | 1 g |
| carb | 10 g |
| fibre | 2 g |
| chol | 67 mg |
| sodium | 504 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 19 |
| vit A | 8 |
| vit C | 67 |
| folate | 14 |
Ingredients
- 1 pork tenderloin, (about 12 oz/375 g)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp vegetable oil
- 1 onion, sliced
- 2 cups button mushrooms or mushrooms, quartered
- 1/2 small sweet red pepper, sliced
- 3 cloves garlic, minced
- 1 tsp crumbled dried sage
- 1-1/4 cups sodium-reduced chicken stock
- 1 tbsp all-purpose flour
- 2 green onions, sliced
Preparation
Slice pork into 8 equal rounds; sprinkle with half each of the salt and pepper.
In large skillet, heat oil over medium-high heat; brown pork, turning once, about 2 minutes. Transfer to plate.
Drain off any fat from pan. Add sliced onion, mushrooms, sliced red pepper, garlic, sage and remaining salt and pepper; saut?ntil onion and mushrooms are golden, about 5 minutes.
Add chicken stock and bring to boil; boil for 2 minutes. Whisk flour with 2 tbsp (25 mL) water; whisk into boiling sauce. Return pork to pan; simmer until sauce is thickened and just a hint of pink remains in pork, about 4 minutes. Sprinkle with green onions.
Additional information :
Variation
Chicken Breasts with Mushrooms: You can replace the pork tenderloin with 12 oz (375 g) chicken breast, cut crosswise into 1/2-inch (1 cm) thick slices.
Source : Canadian Living Magazine: March 2006
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