Hi there pal...

I've made this recipe of Lori's many times subbing sour cream for the cream and regular mushrooms for cremini and omitting the dried mushrooms, and the cheese in the sauce but using cheese in the breading.

I serve with buttered, egg noodles... sort of a pork stroganoff. Broccoli would be a great side.

Very tasty dish....

Pork Tenderloin With Mushroom Sauce (Lori)

1 pork tenderloin cut into medallions and pounded flat
1 Clove of garlic made into a paste
fresh bread crumbs
1/2 Cup freshly grated Parmesan cheese
flour seasoned with salt and pepper
1 or 2 eggs beaten with a bit of water
Oil
Sauce
1 ounce dried Porcini Mushrooms (I omit)
20 brown/crimini mushrooms sliced (I use regular white)
3 Tbl olive oil
2 to 3 shallots finely chopped
1 Clove of garlic
1 Tsp fresh minced thyme
1 1/2 Cup cream (I use sour cream)
1 Cup of chicken broth
1/2 Cup Parmesan cheese (I omit)
salt and pepper to taste

Rub the minced garlic over the surface of the pork tenderloin.
Dip each piece of meat into the flour, then the egg and then the fresh bread crumbs. Pat to make sure that crumbs adhere.

Heat oil in large frying pan and saute the breaded pork until golden on one side, turn and cook until done on the other.
Drain on paper towels and place in low oven (250F) to keep warm while you continue cooking the remaining pork.

Reconstitute the porcine mushrooms with one cup of boiling chicken broth.

Heat olive oil in frying pan and saute shallots until tender. Do not brown. Add sliced mushrooms and cook until tender. Add minced garlic and chopped porcine mushrooms. Add the chicken broth that the mushrooms soaked in and simmer until the broth has been reduced to 1 or 2 tablespoons. Add thyme, cream and Parmesan cheese. Cook for a few minutes to reduce and thicken and serve over pasta of your choice topped with more Parmesan cheese.

Lori~

You could make
grilled pork & pineapple kabobs
served over rice with toasted almonds mixed in
peas with sauteed mushroom slices

{{gwi:1565238}}

That's funny, I have pork tenderloin out, and mushrooms in the fridge. I am making this with my pork tenderloin. It is very good, and the pork is nice and tender. You could always add some mushrooms to the sauce.

Paprika pork medallions

2 pork tenderloins sliced 1/4 thick on the bias (about 1 oz slices)
sea salt and fresh black peppercorns
flour for dredging
2 tbsp olive oil
1 large clove garlic thinly sliced
1/3 c dry sherry
1/2 c chicken stock
1 tsp sweet paprika
2 tbsp sour cream
chopped fresh flat leaf parsley

Dredge pork slices in flour and season with s/p. Heat oil in large skillet on med high. Fry the pork slices cooking 3 to 4 pieces at a time depending on size of pan. Fry for about 2 min per side until just golden and still slightly pink in the center. Remove the pork from the pan and transfer to plate and tent with foil. Repeat until all pork is cooked adding more oil to pan if needed.
Using the same skillet cook the garlic over med heat for 1 min or until golden. Add the sherry, paprika and stock. Reduce for 3-4 min to develop the flavor and reduce by half. Remove from heat and whisk in the sour cream. Return pork to skillet and cook on low for about 1 min or until meat is cooked through. Sprinkle with choppped parsley and serve. (note this makes about enough sauce to just cover the pork)

I am serving it with this rice dish which will be cooked in my rice cooker, although I am sure it can be easily adapted for stove top. Also serving corn and salad.

1 1/2 c long grain white rice
2 c chicken stock
2 tbsp olive oil
2 small white onions chopped
1/4 c pine nuts
1/4 c fresh lemon juice
1 tbsp minced fresh dill or 1 tsp dillweed
1 1/2 tsps minced fresh mint leaves or 1/2 tsp dried, crumbled mint leaves
1 c crumbled feta
1 lemon cut into eight wedges

coat the rice cooker bowl with nonstick cooking spray or olive oil. Place the rice in the bowl. Add the stock, swirl to combine. Clove the cover and set for regular cycle.
When machine switches to keep warm cycle, let rice steam for ten minutes. While rice is steaming in a small skillet heat the olive oil over med heat. Add onions and cook stirring until translucent and softened about five min. Add the pine nuts and cook stirring constantly until golden brown. When the rice steaming period is finished add the sauteed mixture to the rice bowl along with the lemon juice, dill, and mint. Stir with a spoon to evenly distribute. Close cover and let rice steam for and additional ten minutes on the keep warm cycle. Serve immediately topped with some feta and lemon wedge on the side. The rice can be kept on the warm cycle for up to two hours but don't add the lemon juice, dill and mint until ten min before serving.

Shelley

Oh these all sound great!

I asked the boys and they are not in the mood for parmesan tonight (it was pasta day at school) so I think we will make the Paprika pork. I love the sound of the kabobs as well, but alas, no pineapple!

Thanks so much for the inspiration! I can always count on the great minds here.

Alexa

I highly recommed the Paprika Pork - it was awesome! I did add the sauteed mushrooms and a tiny bit of chopped shallot to the pan when the pork was done, but the rest of the recipe I made verbatim. It was excellent!

Thansk for sharing that recipe Shelly! Now I can't wait to try the others.

Alexa

I have half a pork loin in the oven seasoned simply with garlic powder, black pepper and sea salt..then in the pan next to it..whole baby white potatoes and chunked up butternut, doused with EVOO, sea salt and black pepper.

The goodies above sound good though..My kids are just not as creative in the palate as I am! LOL

Got some out thawing for tonight. I'll give it a shot!

Oh my gosh - I made the paprika pork medallions tonight. So good!!!!! I did double the sauce though - definitely needed it with two tenderloins. Awesome recipe! The rice recipe looks yummy, but I don't have a rice cooker. I'll try to modify it sometime. Anyways - thanks for posting this. My family loved it.

OK has anyone made the rice recipe? I have the rice cooker and going for it.

Cut the pork into sliced and bash til thin. make a fresh basil pesto. Make sandwiches with the sliced or pork and the pesto and pan fry. Serve with some cousous and your green beans. I serve with a warm salad made of courgette ribbons, blanched, haricot beans and a vinaigrette.