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Pork Medallions with Oyster Mushroom Sauce https://www.metro.ca/userfiles/image/recipes/Medaillons-porc-pleurotes-vin-blanc-4220.jpg PT05M PT08M PT13M
Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap. Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side. Remove meat. Add mushrooms to skillet and brown lightly. Add chopped shallot and cook 1 minute. Add white wine and reduce by half. Add stock and reduce to desired consistency. If sauce is too acidic, add a little sugar. Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
2
1 pork tenderloin butter olive oil 85 g oyster mushrooms 1 shallot 1/4 cup (60 mL) white wine 1/2 cup (125 mL) brown stock Salt and pepper sugar (optional)
Pork Medallions with Oyster Mushroom Sauce

Pork Medallions with Oyster Mushroom Sauce

Rate this recipe
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  • Gluten-free
2
servings
0:05
Preparation
0:08
COOKING
0:13
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    pork tenderloin
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    Stuffed Pork Tenderloin

    Stuffed Pork Tenderloin

    $6.99 /lb

    SELECTED VARIETIES 15.41/kg

    2 AIR MILES® Bonus Miles


  • butter
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    SAVE $4.79
    NATREL LACTOSE FREE BUTTER

    NATREL LACTOSE FREE BUTTER

    250 g


  • olive oil
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    5 BONUS Reward Miles when you buy 1
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $5.99 ea

    500 ml SELECTED VARIETIES

    5 AIR MILES® Bonus Miles

  • 85 g
    oyster mushrooms
    You might like:

    Flyer Deal  (1)
    BELLE GROVE FORESTIÈRE MUSHROOMS

    BELLE GROVE FORESTIÈRE MUSHROOMS

    2 for $5.00

    170 g, PRODUCT OF ONTARIO

  • 1
    shallot
  • 1/4 cup
    (60 mL)
    white wine
  • 1/2 cup
    (125 mL)
    brown stock
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    SAVE UP TO $3.58 ON 2
    CAMPBELL'S CHUNKY SOUP 540 ml or BROTH 480 - 900 ml

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    2 for $3.00

    SELECTED VARIETIES


  • Salt and pepper
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    WINDSOR SEA SALT

    WINDSOR SEA SALT

    $2.99 ea.

    SELECTED SIZES SELECTED VARIETIES


  • sugar (optional)
Imprimer ma sélection

Preparation

Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.

Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.

Remove meat. Add mushrooms to skillet and brown lightly.

Add chopped shallot and cook 1 minute.

Add white wine and reduce by half.

Add stock and reduce to desired consistency.

If sauce is too acidic, add a little sugar.

Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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