Boy, this diet thing is getting old. All I can say is that it’s a good thing I like protein.
I am still collecting dessert recipes galore but setting them aside for now. In the meantime, I am on the prowl for new and tasty ways to cook chicken, beef, pork and seafood.
This recipe for pork tenderloin medallions is actually one I’ve had in my repertoire for over 10 years. It qualifies as cheating for me because there is a little bit of butter (gasp—fat!) and flour (horrors—starch carbs!), but a girl’s gotta do what a girl’s gotta do.
The prep is easy—and, after that, the oven does the rest of the work. The pork medallions are so tender and flavorful. Pre-diet, I would serve it over rice or couscous; and, certainly, mashed potatoes would be a drool-worthy accompaniment especially with the flavorful vegetables and sauce.
Mashed potatoes! Sigh…
Pork Tenderloin Medallions
- 2 tbl. butter
- 1 onion, thinly sliced
- 2 ribs celery, thinly sliced
- 1/4 lb. mushrooms, thinly sliced
- 1/2 tsp. salt
- Freshly ground pepper
- 1/2 cup chicken broth
- 1 tbl. flour
- 1 large pork tenderloin, about 1 1/4 lbs.
Heat oven to 425o F.
Melt butter in large skillet over medium heat; add onion, celery and mushrooms. Cook until onions are translucent, about 5 minutes. Season with 1/4 tsp. of the salt and pepper to taste.
Whisk together chicken broth and flour in small bowl. Stir into onion mixture; cook 2 minutes. Pour into an 8-inch square baking dish. Cut pork into two pieces. Season with remaining 1/4 tsp. of salt and pepper to taste. Place pork on top of vegetables.
Bake 20 minutes. Cover with foil; bake until pork is just cooked through and thermometer inserted in the center reads 155 degrees, about 15 minutes. Remove pork to cutting board; let rest 5 minutes.
Slice into medallions. Pour sauce and vegetables into deep serving platter; place medallions on top.
Source: A recipe I cut out from the Chicago Tribune years ago.