Tenderloin Scallopini with Mushrooms and Cream

Tenderloin Scallopini

One of my husband's favorite dishes is Tenderloin Scallopini made with pork tenderloin cut into medallions.  It can be served over rice or noodles and is a quick fix and delicious!  Monday when I returned home from Indianapolis I made it for him as a special treat!  It makes enough to have another night and I like that a lot.  I just put the left over meat and sauce over the noodles that are left and reheat in the oven a few days later.

Ingredients for Tenderloin Scallopini:

2 pounds pork tenderloin, silver skin removed, trimmed and cut into 3/8" medallions
2 T. butter
2 T. olive oil
2 C. sliced celery
2 C. sliced mushrooms
coarse salt
fresh ground black pepper
1 C. chicken stock
1-1 1/2 C. cream or half and half
noodles or rice cooked per package directions

Preheat the oven to 200 degrees F.

Pork Tenderloin Medallions

Using a heavy bottomed pan heat the butter and oil together.  Season the medallions of pork with salt and pepper and sear in the hot oil mixture.

Season and Brown in Batches

You want some browning so do not crowd all at once.  do in batches.

Keep Warm in an Ovenproof Dish

Remove the browned tenderloin to an oven proof dish and place in the warm oven to hold.

Simmer 15 Minutes then Add Cream

Add the celery to the pan after the meat has browned and saute until softened.  Add the mushrooms and cook until slightly browned.  Add the stock and meat with the accumulated juices back into the pan and simmer on low for about 15 minutes.  Add the cream and bring just to the boiling point and serve over the cooked rice or noodles.  Yield 6 generous servings.