1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg
¼ cup / 50 mL all-purpose flour
¼ tsp / 1 mL salt
½ tsp / 2 mL EACH dried rosemary and ground black pepper
2 tsp / 10 mL canola oil
3 shallots, thinly sliced
¼ cup / 50 mL white wine vinegar
1 cup / 250 mL dry sherry
½ tsp / 2 mL dry mustard
½ cup / 125 mL beef stock
1 Tbsp / 15 mL fresh rosemary leaves, chopped
½ tsp / 2 mL salt
¼ tsp / 1 mL ground black pepper
- With sharp knife, slice tenderloin into 6 equal pieces. Flatten slightly with palm of hand to 1-inch thickness.
- In shallow container, combine flour, salt, rosemary and pepper. Coat pork medallions with seasoned flour, shaking off any excess.
- In large nonstick skillet, heat oil over medium-high heat. Brown medallions, 3-4 minutes per side. Remove from skillet to a clean plate. Cover loosely with foil to keep warm.
- Reduce heat to medium-low and allow skillet to cool slightly. Add shallots to skillet; sauté for about 1 minute.
- Deglaze skillet with vinegar scraping up brown bits from bottom of skillet.
- Whisk in the sherry.
- Add stock, mustard, rosemary, salt and pepper; Stir to combine.
- Bring sauce to a boil over medium-high heat. Reduce heat to low and return medallions to skillet. Simmer until medallions are heated through, about 2 minutes.
- Arrange medallions on a platter and drizzle with half the sauce.
- Serve with remaining sauce.