Easy Weeknight Dinner - Pork Medallions with Mushroom Sauce

Life has started to get a little hairy. I have 4 months of my MBA left, work is getting nuts, and life in general just seems in chaos at times. So it's nice to find a recipe that is quick and easy to put together on a weeknight. I had asked Brent to pick up a pork tenderloin for dinner sometime this week, not really sure what I wanted to do with it. So tonight I took a quick look in a 'Make It Tonight' Canadian Living cookbook and found a recipe that I actually had all the other ingredients on hand for! Made a few slight modifications, reheated leftover mashed potatoes and threw some broccoli in the steamer. Voila! A lovely Monday night dinner. Great way to start the year off right!

Pork Medallions with Mushroom Sauce (adapted from Canadian Living)
- 1 pork tenderloin
- 1/4 tsp each salt and pepper
- 1 tbsp vegetable oil
- 1/2 onion, thinly sliced
- 2 cups cremini mushrooms, quartered
- 1/2 small red pepper, sliced
- 3 cloves garlic, minced
- 1 tsp dried sage
- 1 1/4 cups vegetable stock
- 1 tbsp all-purpose flour
- 1/2 cup red wine

Slice pork into 8 equal rounds; sprinkle with half of salt and pepper.

In large skillet, heat oil over medium-high heat. Brown pork, turning once, about 2-3 minutes. Transfer to plate.

Add onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper. Saute until mushrooms and onion are golden, about 5 minutes. Add stock and bring to boil. Boil for 2 minutes.

Whisk flour with 2 tbsp water and whisk into sauce. Return pork to pan and simmer until sauce is thickened, juices run clear when pork is pierced and just a hint of pink remains. This could take between 4 - 8 minutes depending on how thick your cuts are. When the sauce is thickening, stir in red wine. If the sauce seems to be reducing too much, add another 1/2 cup of vegetable stock.

Serve with mashed potatoes and a green vegetable.