Pork medallions with Roquefort and mushrooms
Uncooked lean pork tenderloin
½ pound(s), trimmed of all visible fat an cut crosswise into 4 piece
¼ tsp, freshly ground
1 medium, sliced
2 medium clove(s), sliced
1½ cup(s), (1/4 pound) fresh white mushrooms, sliced
Sweet dessert wine
1½ fl oz, Madeira wine
Reduced-sodium chicken broth
1 oz, crumbled
- Place the pork slices between 2 pieces of wax paper and pound with a wooden mallet or heavy can to a 1/2-inch thickness.
- Spray a medium nonstick skillet with nonstick spray and set over medium-high heat. Sprinkle the pork with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper, then add to the skillet. Cook the pork until browned and cooked through, 2–3 minutes on each side. Transfer to a plate and keep warm.
- Add the shallot, garlic, mushrooms, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper to the skillet. Cook, stirring frequently, until the mushrooms begin to soften, about 3 minutes. Add the wine, scraping up any browned bits from the bottom of the skillet. Cook until the liquid completely evaporates and the mushrooms begin to brown, 3 – 4 minutes longer. Add the broth and cook about 2 minutes. Add the cheese, reserved pork, and any pork juice on plate; cook, stirring frequently, until the cheese just melts, about 1 minute. Remove the skillet from the heat and serve at once. Yields 2 pieces pork, 1/3 cup mushroom mixture per serving.