Pan Fried Pork Medallions with Creamy Wine Sauce
Mary Younkin's super quick, tasty meal, from "The Weeknight Dinner Cookbook"
Servings: 4 servings
Ingredients
- 1 ½ lbs pork tenderloin cut into 1-inch medallions
- Kosher salt
- ground black pepper
- 2 Tbsp olive oil
- ⅓ c white wine
- ½ tsp chicken base
- ½ tsp cornstarch
- dash paprika
- ½ c heavy cream
Instructions
- Sprinkle the medallions with salt and pepper to taste. Heat the olive oil in a large, stainless steel skillet over medium heat until oil begins to shimmer. Add the pork to the skillet (no worries if the sides of the pork touch). Let the pork cook, without moving, for 3 minutes.
- Flip the pork over - it's okay if it sticks a bit. Cover the pan with a lid, and cook another 3-5 minutes, until the pork is turning a light golden brown. Remove pork from the skillet to a serving plate, and cover loosely with foil to keep warm.
- Return the skillet to medium heat, and add wine, deglazing the pan with a wooden spoon. Add chicken base and whisk until well incorporated, then cook for 2 minutes.
- Meanwhile, in a small bowl, combine cornstarch, paprika and heavy cream, whisking until smooth. Add this mixture to the skillet slowly, whisking to combine. Stir constantly, for 1-3 minutes, until sauce has thickened. Pour over medallions and serve.