Pork Medallions in Mushroom Sauce

Cut each pork tenderloin into 8 thick rounds to create 16 medallions. To easily cut the medallions into equal size pieces, cut each tenderloin in half in the centre, then slice each half in its centre for 8 perfect round medallions. Season both sides lightly with some of the salt and pepper.

Heat 1 tablespoon of the oil in a large 12-inch skillet over medium-high heat. Once heated, add 1 tablespoon of the butter and heat until butter is melted. Add half of the medallions and sear until bottoms are browned. Flip them over and sear the other side; they do not have to be cooked through. Remove medallions to a plate, tent with foil, and repeat process with the remaining medallions, adding a little more oil and butter as needed.

Add remaining olive oil and butter to the skillet and let the butter melt. Add shallots and sauté while stirring, until tender, about 2 minutes. Add mushrooms and sauté mushrooms, stirring occasionally, until browned, about 3 minutes. Stir in thyme.

Sprinkle with flour and stir to combine until some of the flour has cooked out. Add wine and cook until most of the wine has evaporated and all the brown bits are picked up. Add broth and stir to combine.

Return medallions and any accumulated juices to the skillet and stir to coat completely in the sauce. Season with remaining salt and pepper, as desired. Bring to a light boil while uncovered. Reduce heat to medium-low, cover and cook for 10–15 minutes until pork is cooked through and the sauce has thickened.

Remove skillet from heat. Add the sour cream and stir until sour cream is completely combined in the sauce. Sprinkle with parsley just before serving.