Sherry Pork Medallions with Sautéed Green Beans

Name: Sherry Pork Medallions with Sautéed Green Beans
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3 servings
Cuisine: Spanish
Ingredients: 1 pound pork tenderloin (sliced into 1-inch medallions); 0.75 teaspoon salt; 0.5 teaspoon black pepper; 1 tablespoon olive oil; 8 ounce cremini mushrooms (sliced); 2 clove garlic (minced); 0.5 cup dry sherry wine (Fino or Oloroso); 0.5 cup chicken broth; 1 teaspoon cornstarch; 0.5 pound fresh green beans (trimmed)

Quick-cooking pork tenderloin medallions seared and finished with a rich sherry-mushroom sauce, accompanied by crisp-tender green beans for a balanced, elegant meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 3
Cuisine: Spanish
Difficulty: Easy

Dietary

Egg-Free
Dairy-Free
Nut-Free
Gluten-Free
High-Protein
Low-Sugar
Low-Carb

Ingredients

1 pound pork tenderloin (sliced into 1-inch medallions)
0.75 teaspoon salt
0.5 teaspoon black pepper
1 tablespoon olive oil
8 ounce cremini mushrooms (sliced)
2 clove garlic (minced)
0.5 cup dry sherry wine (Fino or Oloroso)
0.5 cup chicken broth
1 teaspoon cornstarch
0.5 pound fresh green beans (trimmed)

Instructions

Pat pork medallions dry and season both sides with 3/4 teaspoon salt and 1/2 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add pork medallions and sear for 2-3 minutes per side until golden brown and cooked through. Remove pork from skillet and set aside.
In the same skillet, add the sliced cremini mushrooms and cook for 4-5 minutes until softened and browned. Add minced garlic and cook for 1 minute until fragrant.
Pour in the dry sherry wine to deglaze the pan, scraping up any browned bits. Simmer for 1-2 minutes until slightly reduced. In a small bowl, whisk together the chicken broth and cornstarch until smooth. Add to the skillet, stirring until the sauce thickens, about 1 minute.
While the sauce simmers, bring a small pot of lightly salted water to a boil. Add the fresh green beans and cook for 3-5 minutes, until crisp-tender. Drain well.
Return the pork medallions to the skillet and spoon the sherry mushroom sauce over them. Serve immediately with the sautéed green beans.

Notes

Ensure you use dry sherry for cooking, not sweet sherry. Fino or Oloroso are good choices.

Nutrition (per serving)

Calories: 380
Protein: 40.5 g
Carbohydrates: 15.2 g
Fat: 15.5 g
Fiber: 2.5 g
Sodium: 780 mg
Saturated Fat: 3.5 g
Sugar: 3.8 g
Cholesterol: 105 mg