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Medallions of Pork with a Mushroom Cream Sauce
This is a magnificent dish that comes together quickly enough to prepare it after work. It's sinfully delicious.
Mix thoroughly the flour, salt, pepper and Bangkok seasoning and spread it into a pie dish. Clean the tenderloins and pat dry. Cut the tenderloins into 1½ to 2 inch thick medallions. Completely coat each medallion with flour pressing it into the meat with your fingers. Tap each medallion lightly to knock off any excess flour and place them on a platter. Allow them to rest 10-15 minutes before repeating this flouring process twice more, the last time just before placing them in the skillet.
Heat a large skillet on medium high heat and add the oil and 2 tablespoons of the butter. When the butter has melted and combined with the oil place the medallions in the pan to brown. Its best to do this with half of the medallions at a time to prevent the pan from cooling. Brown the pork for a couple of minutes on each side including the edges. If the pork is browning too quickly reduce the heat slightly. When the first batch of medallions are browned place on a platter and brown the rest.
Remove the remaining medallions to the platter and add the wine and mushrooms to the pan. Return to a boil and allow to reduce until most of wine is evaporated. Return the medallions to the pan and just enough broth to come half way up the sides of the pork. Return the pan to a simmer and gently braise the pork until done (slightly pink in the middle), about 6-8 minutes.
Remove the pork from the pan and add the remaining butter. When melted add two tablespoons of the seasoned flour to the pan and whisk until combined. Add the remaining broth a small amount at a time until all of the broth is mixed in and has thickened. Add in the cream while whisking, bring just to a simmer and adjust for salt and pepper. Return the medallions to the cream sauce turning to coat. Serve the medallions on a platter with some of the cream sauce on top, serving the remaining sauce at the table.
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