Ingredients

The following ingredients have 4 Servings
  • 1 Smithfield Slow Roasted Golden Rotisserie Marinated Fresh Pork Tenderloin ()
  • 2 Tablespoons vegetable oil
  • 1 Tablespoon butter ((can use more if desired))
  • 8 oz baby bella mushrooms (sliced, or white mushrooms)
  • 1 cup chicken stock
  • 1 1/2 cups broccoli florets
  • 1 Tablespoon fresh sage (finely chopped (or sub 1 teaspoon dry sage))
  • 1 teaspoon fresh thyme (finely chopped (or sub 1 teaspoon dry thyme))
  • salt and pepper (to taste)

Instruction

  • Remove Smithfield pork tenderloin from packaging and slice into 8 equal sized medallions.
  • In a large, heavy skillet, heat 2 Tablespoons of vegetable oil over medium-high heat.
  • Once pan is hot, place pork medallions into the hot oil, and let cook for 3-4 minutes. Do not move the pork at all, let it form a golden crust.
  • After golden crust forms, flip and cook other side for 3-4 minutes. Then remove to a plate, and set aside.
  • Add the tablespoon of butter to the pan and the mushrooms. Add 1-2 Tablespoons of the chicken stock and use a wooden spoon to scrape the brown bits off the bottom.
  • Add the herbs, and cook the mushrooms, stirring often, until they turn start to get tender and golden brown, about 5 minutes.
  • Once they are cooked to your liking, add the remaining chicken stock and fresh herbs, and stir them together.
  • Turn heat up and bring to a boil. Continue cooking letting the sauce reduce by half (about 5 minutes).
  • Add broccoli, and stir together.
  • Return pork medallions, with any of the juices that gathered on the plate, back into the pan.
  • Spoon some sauce over them, and remove from heat.
  • Cover pan and let sit for 5 minutes to let broccoli become tender, and sauce thicken.
  • Taste, season with salt and pepper as needed.
  • Enjoy!