Pork Medallions with Mushrooms, Tomatoes and Basil


Pork Medallions

  • 1 Smithfield Pork Tenderloin
  • Kosher salt, to taste
  • Black pepper, to taste
  • 2 Roma tomatoes
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 2 shallots, thinly sliced
  • 8 oz baby bella mushrooms
  • 1 Tbsp garlic
  • 2 Tbsp dry white wine
  • ½ cup chicken stock
  • 1 Tbsp whole grain Dijon mustard
  • 3 Tbsp heavy whipping cream
  • ¾ cup fresh basil

Egg Noodles

  • ¼ lb. egg noodles
  • ¼ cup butter
  • 1 tsp garlic
  • Kosher salt, to taste



Pork Tenderloin

Meal Course:

Dinner, Lunch

Dish Type:



Pork Medallions

  1. Cut pork tenderloin into ¼ inch medallions. Season each side with salt and pepper.
  2. Dice tomato. Let sit and pat lightly with paper towels to absorb moisture.
  3. Heat olive oil and butter in sauté pan. Add olive oil if needed. Cook until lightly browned.
  4. Quick sear 2 to 3 minutes per side. Transfer to a platter.
  5. Add shallots, mushrooms and garlic to sauté pan. Add olive oil if needed. Cook until lightly browned.
  6. Deglaze with white wine.
  7. Add chicken stock, mustard and cream. Bring to a simmer.
  8. Add tomato and basil and sauté until hot.
  9. Pour over medallions.

Egg Noodles Preparation

  1. Boil egg noodles per package instructions. Drain
  2. In a sauté pan, melt butter. Add garlic, noodles and salt to taste