Yield: Serves 4
- 1 large or 2 small pork tenderloins, about 1 1/2 pounds
- 2 tablespoons butter, divided
- 2 tablespoons olive oil, divided
- 2 medium onions, thinly sliced
- 1 teaspoon sugar
- 8 ounces sliced mushrooms
- 1/3 cup flour
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 cup dry white wine or Marsala wine
- 1/2 cup chicken broth
In a large skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Saute the onions, stirring frequently, until softened. Add the sugar and continue cooking, stirring frequently, for about 15 minutes. Add the mushrooms to the onion mixture and continue cooking for about 5 minutes, until the mushrooms are tender and golden brown. Remove the onions and mushrooms to a plate and set aside.
Sprinkle the pork with the salt and pepper; dredge in the flour. Add the remaining 1 tablespoon of butter and 1 tablespoon of oil to the skillet. Cook the pork medallions over medium heat for about 3 to 4 minutes on each side, or until nicely browned. Add the wine and broth to the skillet along with the onion and mushroom mixture. Simmer, uncovered, for 2 minutes. Cover and reduce heat to low; cook for about 10 minutes longer.
Serve the pork tenderloin with hot cooked rice, potatoes, or pasta.