Tender pork tenderloin medaillons seared to a golden brown, topped with a sautéed mushroom blend and coated in a rich and velvety garlic sauce. A quick and easy recipe.
1 lb. Niman Ranch All Natural pork tenderloin ($12.47)
4 oz Mushroom medley (baby bella, shitake and oyster for a distinct flavor combo)
1 to 2 inches of Gourmet Garden® garlic stir-in paste
Wegmans® pan searing flour
2 tablespoons light olive oil
2 tablespoons butter
Follow package instructions to prepare egg noodles. Bring the water to a boil then set to low as you prepare the rest of the recipe. I always salt the water and often add a drizzle of olive oil to the water to keep the noodles separated.
Preparing the mushrooms:
Prepare the mushrooms first. In a hot frying pan, add the mushrooms to sauté until the edges takes on a hint of color. Do not let the mushrooms render any liquid. Remove from the pan and set aside. Season lightly with salt and pepper.
Preparing the pork tenderloin:
Wrap the pork tenderloin in a paper towel and pat dry.
Hold the tenderloin in a firm grip and starting at the wide end, using a very sharp knife, cut 1/2 inch thick slices. As you get to the narrow end, do not cut médaillons smaller than 1 inch in circumference.
In a shallow dish like a cake pan, sprinkle some pan searing flour and place the pieces of pork in a single layer. Sprinkle with additional flour and shake to coat evenly.
Time to cook the noodles as you finish the recipe. Eggs noodle are quick to prepare!
To the same frying pan in which you sautéed the mushrooms, add a couple tablespoons of olive oil. Carefully place the pieces of pork in the pan and sauté them until golden brown, flip over and sauté until the other side is golden.
By the time the meat if done frying (do not overcook – just brown the meat), the noodles should be nearly done.
Preparing the sauce:
Place the contents of a tub of chicken stock in a 1 cup measuring cup. Using the small ladle, take a couple scoops of boiling pasta water and add to the measuring cup to dissolve the chicken stock.
Add the garlic paste to the hot stock. Stir to combine well.
Lower the heat under the pan and slowly pour the dissolved chicken stock to the meat/mushrooms in the pan. You want a nice creamy sauce and there is more than enough flour coating the meat to thicken almost instantly. In fact, to achieve the desired consistency, you may need to ladle another ladle (or two) full of pasta water to the frying pan.
Rock the frying pan carefully to distribute the sauce through all the pieces of meat. You want to coat the meat and mushrooms.
Drain and serve the pasta. Spoon the meat and mushrooms over the pasta and drizzle any extra sauce over the pasta.
You know you’ve hit the jackpot when everyone eats in total silence.
Full disclaimer 🙂 I skipped the measuring cup! I made space in the middle of the frying pan and added the chicken stock directly to the pan. Then I ladled the hot liquid to dissolve the stock, swirling the liquid around to distribute it evenly as it dissolved. Sometimes, you just have to “get it done”!