Pork Medallions in a Mushroom Riesling Pan Sauce

Rinse the tenderloin and pat dry. Slice into 1-inch thick medallions. Sprinkle both sides with kosher salt and black pepper. Dust both sides with a good coating of chili powder; don’t be afraid, the remnants of this in the pan help flavor your sauce.

Heat a Dutch oven or a high-sided skillet over medium heat. Make sure your skillet isn’t too huge, this is just a meal for two. If you have a large skillet, I suggest doubling the recipe, for non-burny sake.

Spray skillet with olive oil Pam and place the medallions in the pan. Throw the diced onion on top. Let cook for 4 minutes, then flip. Let cook for another 4 minutes (or until cooked through), then remove the meat from the pan, leaving the onions behind. Add the wine, then whisk to remove the brown bits on the bottom of the skillet. After letting this cook for about 2 minutes, add in the mushrooms.

Stir until the mushrooms are covered with sauce and let the sauce increase from the water in the mushrooms. Let this simmer for about 5-7 minutes, stirring occasionally. In a small, separate bowl, whisk (or stir with a fork, if you’re lazy like me) the flour into the chicken stock. Add to the sauce, and stir well. Let cook for another two minutes; the sauce should thicken. Add back in the medallions, toss and serve.

I found there was around 4-5 ounces of pork per person using my .75 pound tenderloin. 4 ounces of pork with the pan sauce is around 200 calories.