Here is a quick recipe for a pork tenderloin. Cutting it into round medallions lessens the cooking time needed and the additions of madeira or sherry, wholegrain mustard, and fresh thyme brighten up the pan sauce. One skillet is all you need. Serve with mash or rice, and enjoy.
1 tbs. olive oil
1¼ lbs. pork tenderloin, cut into medallions and seasoned
2 tbs. butter
2 shallots, peeled and thinly sliced
3 cups sliced mushrooms
1 garlic clove, crushed
1 tbs. all-purpose flour
3 fl. oz. madeira or sherry
¾ cup chicken stock
4 thyme sprigs, leaves removed
1 tbs. wholegrain mustard
3 fl. oz. heavy cream
Heat the oil in a large, non-stick skillet and brown the pork on each side for 2-3 minutes. Set aside.
Melt the butter in the skillet and add the shallots and mushrooms. Cook over a medium heat for 10 minutes, then add the garlic for 1 minute longer. Stir in the flour for 2 minutes, then tip in the madeira or sherry. Bubble for 2 minutes, then add the chicken stock and thyme.
Return the pork to the skillet and simmer, uncovered, for 5-7 minute or until the pork is cooked through. Add the cream and simmer until the sauce has thickened.