Médaillons de porc à la sauce aux échalotes et au xérès

Ingrédients

• 1/4 cup butter
• 2 lb pork tenderloin (cut into 3/4-inch-thick slices)
• 1 tbsp Homemade Seasoned Salt
• 2 or 3 shallot (sliced, or 1 medium onion, sliced)
• 1/4 cup unbleached, all-purpose flour
• 1 1/2 cup chicken stock
• 1/2 cup dry sherry
• parsley (chopped) (for garnish)

Préparation

1. 1

   In a large nonstick skillet, melt 2 tablespoons of the butter. Season the pork generously with the seasoning mix and cook, turning once, until browned on both sides, 3 to 5 minutes. Transfer to a platter and tent with foil.

2. 2

   Add the remaining 2 tablespoons butter to the pan to melt with the drippings. Add the shallots and sauté until tender and lightly browned, about 5 minutes. Sprinkle the flour over all, and stir. Cook, stirring for a minute. Add the broth and sherry, scraping up any browned bits. Simmer until the sauce is thickened, about 5 minutes.

3. 3

   Return the pork medallions to the sauce and let heat for a minute or two. Garnish with chopped parsley and serve.