Creamy Mushroom Pork Tenderloin

I browned the medallions in a cast iron pan while sauteing the mushrooms in a larger fry pan. I deglazed the cast iron pan with chicken broth and added it to the mushrooms in addition to the wine. Came out great with good color. Should have made a roux to thicken the sauce.

This was delicious! I recommend salting the pork tenderloin a couple of hours before you start cooking. And you need to put the pan on high heat in order to sear it properly (i. e. Brown crust with a juicy center). It will be cooked when you add it back into the sauce at the end.

Made extra sauce and put over egg noodles

Tastes delicious! BUT it needs some colour. It comes out all white/grey/beige and not good looking. Hahaha. I will add peas and some leafy garish next time. Hubs says it’s in his Top 4 favourites.

The sauce broke at the end, even though I had it at the lowest setting. It was still good, just not as pretty or creamy. Not the recipe's fault. Just watch that last stage. I think I should have stirred the cream in after the medallions were fully cooked and right before serving.