Ingredients

The following ingredients have 4 Servings
  • 1 pound pork tenderloin (cut into 1/2" medallions)
  • Salt & pepper
  • 1/4 teaspoon garlic powder
  • Flour (for dredging)
  • 2 tablespoons butter (divided)
  • 1 tablespoon olive oil
  • 12 ounces portobello mushrooms (sliced (I used baby bellas))
  • 1/2 cup chicken broth
  • 2 tablespoons balsamic vinegar
  • 1 dash Italian seasoning
  • 1 cup heavy/whipping cream

Instruction

  • Cut pork into medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.
  • Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side.
  • Meanwhile, slice the mushrooms. 
  • Take the pork out of the pan and set aside. 
  • Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often. 
  • Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.
  • Add in the cream and put the pork back in the pan. 
  • Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.