Solomillo de cerdo a la crema balsámica

Ingredientes

• 1 pound pork tenderloin
• Salt & pepper
• 1/4 teaspoon garlic powder
• Flour (for dredging)
• 2 tablespoons butter (divided)
• 1 tablespoon olive oil
• 12 ounces portobello mushrooms (sliced (I used baby bellas))
• 1/2 cup chicken broth
• 2 tablespoons balsamic vinegar
• 1/4 teaspoon Italian seasoning
• 1 cup heavy/whipping cream

Preparación

1. 1

   Cut the pork into 1" medallions. Sprinkle them with salt & pepper and the garlic powder on both sides and coat each piece in flour.

2. 2

   Add 1 tablespoon of the butter and the olive oil to a skillet over medium-high heat. Add the pork to the skillet once it's hot and cook for 3-4 minutes/side, then transfer to a plate.

3. 3

   Add the remaining tablespoon of butter and the mushrooms to the pan. Sauté for about 5 minutes, stirring often.

4. 4

   Add the chicken broth, balsamic vinegar, and Italian seasoning to the pan. Let it bubble for 2 minutes.

5. 5

   Add in the cream and return the pork to the skillet. Reduce heat to medium and let the sauce simmer for another 5 minutes or until it thickens up a bit and the pork is fully cooked. Season with extra salt & pepper if needed.