January 7, 2025
Full of flavor and easy to prepare.
Gather your ingredients
- 2 to 2-1/2 pound Pork Tenderloin
- 1/2 cup flour
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 2 tablespoons butter
- 2 tablespoon olive oil
- 1 large onion, sliced
- 1 pound fresh mushrooms, sliced
- 2 garlic cloves, chopped
- 2 tablespoons flour or corn starch
- 1-1/2 cups low sodium chicken broth
- 1/2 cup half & half
- Salt and pepper
- Fresh thyme or parsley for garnish
- Penne pasta
Instructions
Slice the pork tenderloin into several medallions, about 1 inch thick.
Use a zip lock bag to mix flour, garlic powder, onion powder, paprika, salt and pepper. Place the pork medallions in the flour mixture to coat them.
Pour some olive oil into a large frying pan, then sear the floured medallions over medium-high heat until golden brown. Remove to a plate. Set aside in a warm place.
Reduce the heat to medium, then add the butter and olive oil. Next add sliced onion and mushrooms to the pan. Sauté until mushrooms are browned and the onion is caramelized. Lastly, add garlic and cook for an additional one minute.
Now, add 2 tablespoons of flour or corn starch, mix well. Pour in the chicken broth, scraping up all the bits in the bottom of the pan as you stir.
Add 1/2 cup half & half. Stir to mix.
Return cooked pork to the pan. Simmer for 1-2 minutes until the sauce thickens into a gravy.
Salt and pepper to taste.
Cook the pasta according to directions. Drain, then combine with the creamy mushroom sauce.
Garnish with thyme or parsley.
Serve and enjoy!
Kelly