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Pork Medallions with Mushrooms


• 1 1/2 pounds pork tenderloin, sliced into 6 to 8 pieces
• 4 tablespoons butter
• 12 ounces sliced mushrooms
• 1 medium onion, chopped
• Salt and freshly ground pepper
• 1/2 cup dry white wine
• 1 cup beef broth
• 1 tablespoon flour
• 1/2 cup sour cream
• 1 teaspoon chopped fresh dill, or 1/2 tsp dried



Flatten pork to about 1/2-inch thick with a meat mallet, if necessary.
In a large skillet over medium heat, melt 2 tablespoons of butter and cook the mushrooms for 6 minutes. Transfer to a bowl without liquid & pour off any liquid that accumulated in the pan.
Over medium-high heat, melt 2 tablespoons of butter in the same skillet. Add the pork and cook 3 minutes on each side or until browned. Add onion and cook 3 minutes, or until softened but not browned. Sprinkle lightly with salt & pepper. Pour in the wine and half of the broth. Cover; lower heat to medium-low and cook for 15 minutes or until the meat is tender. Transfer pork to a serving dish and keep warm.
Stir flour into the skillet and blend with juices left. Over medium heat, stir in the rest of the broth and cook, stirring, until the sauce is smooth and thickened. Stir in sour cream and dill; add mushrooms and heat through (do not boil). Serve the sauce over the pork. Creates 6 servings.