Medaglioni di maiale con salsa ai funghi

Ingredienti

• 1 1/2-2 pounds pork tenderloin (cut into 1-inch thick medallions)
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 2 tablespoons olive oil (or avocado oil)
• 2 tablespoons butter
• 8 ounces mushrooms (sliced)
• 3 cloves garlic (minced)
• 2 tablespoons all-purpose flour
• 1 1/2 cups chicken broth
• 2 tablespoons Dijon mustard

Preparazione

1. 1

   Pat pork medallions dry with paper towels. Season on both sides with salt, pepper, and thyme.

2. 2

   Heat oil in a large skillet over medium-high heat. Working in batches to avoid overcrowding, sear pork medallions for 3-4 minutes per side, until golden brown and cooked through to an internal temp. of 145°F. Remove pork from pan and set aside on a plate. Tent with foil to keep the meat warm.

3. 3

   In the same skillet, reduce heat to medium. Add butter and sliced mushrooms. Sauté for 5-6 minutes, until mushrooms are golden brown and soft. Add minced garlic and cook for 30 seconds until fragrant.

4. 4

   Sprinkle flour over the mushrooms and stir to coat. Cook for 1 minute.

5. 5

   Whisk in broth, scraping up any brown bits from the bottom of the pan. Bring to a simmer, then stir in Dijon mustard. Let gravy simmer for 2-3 minutes until thickened to desired consistency.

6. 6

   Taste and adjust seasoning with additional salt and pepper if needed.

7. 7

   Return medallions to the pan and spoon pork gravy over them. Cook for 1-2 minutes to reheat if needed.