Braising pork tenderloin medallions is a quick and #easy way to prepare fork tender #pork in a creamy gravy loaded with mushrooms. Use a slow cooker or a Dutch oven. It’s Sunday #dinner in the making.
- 2 pork tenderloins (a little more than 3 pounds), cut in 1 inch thick medaillons
- 1 1/2 lbs of premium mushroom blend. (baby bellas, shitake and oyster)
- 3 medium shallots, minced
- 1/2 cup of fresh parsley, minced fine
- 2 tablespoons of “robust” flavored EVOO
- 1 teaspoon of truffle flavored olive oil (optional)
- 2 tablespoons of butter
- McCormick® Montreal Chicken seasoning, to taste.
- 48 oz. container of Swason’s® 100% all natural chicken broth (enough liquid to nearly cover the meat)
- 2 teaspoons of McCormick® Italian herbs
- Salt and freshly cracked pepper to taste
- 2 tablespoons of cornstarch
- 1/2 cup of heavy cream
Brown the pieces of meat in batches turning them once to season each side with the McCormick® Montreal Chicken as they brown. Remove from the pan and set aside while you brown the remaining pieces.
Add the mushrooms to the slow cooker insert. Allow them to brown a little, and then add the shallots, minced parsley, herbs and some salt and pepper.
Brown the mushroom mixture until reduced by half in volume and nearly cooked. Nestle the largest pieces of meat in the mushroom mixture. Top with the remaining smaller pieces.
Pour most of the chicken broth over the meat and mushrooms. The mushrooms will produce more liquid as the dish cooks. Adjust the seasonings if needed but I prefer to wait until the end of the cooking process.
I rarely give amounts when it comes to salt and pepper for any recipe or even this recipe for braised pork tenderloin as I aiming for a lower sodium content to all my recipes. Add pepper to your heart’s content.
There is more than enough sodium in the chicken broth and the Montreal Chicken® seasoning.
Stir the contents of the slow cooker once about half way through the cooking period. It is not necessary, but it helps to distribute the meat and mushrooms evenly.
Cook on LOW for about 7 hours.
Remove about one cup of broth. Strain and set aside to cool along with the contents of the slow cooker. Refrigerate overnight.
When ready to serve dinner – Reheat the meat and cooking liquid in a stove top dutch oven. It is much faster than waiting for the slow cooker to reheat. You may have to remove some of the liquid unless you want lots of gravy.
- Lots of gravy with the mashed potatoes
- Less gravy over the egg noodles
- A minimum of gravy over the rice
Before the liquid has reached a slow simmer, stir the cornstarch mixture once again and pour evenly throughout the pan. Stir to combine well.
When the sauce has thickened, and just before serving, carefully add the heavy cream. Stir well to distribute evenly. Dinner is ready!
Serve the slow cooker braised pork tenderloin recipe over egg noodles, rice, steamed fingerling potatoes or mashed potatoes along with a side of buttery green beans. Voilà!
- Serving Size: 1 or 2 medallions