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STRIPSKY FAMILY – MCKEESPORT, PA
“Pork tenderloin is easy to cook, and the mushroom gravy is wonderful with mashed potatoes.”
JIM STRIPSKY
PORK TENDERLOIN MEDALLIONS WITH MUSHROOM GRAVY
INGREDIENTS
For pork:
1 pork tenderloin, 1 to 1 1⁄2 lbs.
3 tbsp. flour
1 tsp. salt
1⁄2 tsp. garlic powder
1⁄2 tsp. onion powder
1⁄2 tsp. black pepper
1⁄2 tsp. paprika
2 tbsp. unsalted butter 2 tbsp. olive oil
For gravy:
4 tbsp. unsalted butter, divided
1 tbsp. olive oil
12 oz. baby bella/crimini mushrooms, sliced 1⁄4 inch thick
1 shallot, minced
4 cloves garlic, minced
1⁄4 tsp. red pepper flakes
1⁄4 cup flour
2 1⁄2 cups low-sodium beef broth
1 tbsp. Worcestershire sauce
1 tbsp. reduced sodium soy sauce
1 tsp. Dijon mustard 1 tsp. beef bouillon
1 tsp. dried parsley 1⁄2 tsp. dried oregano 1⁄2 tsp. dried thyme
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