Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra-virgin olive oil
- Two 12-ounce pork tenderloins, cut crosswise into 2-inch-thick medallions and lightly pounded
- Salt and freshly ground pepper
- 2 tablespoons all-purpose flour, plus more for dusting
- 1/2 pound cremini mushrooms, sliced
- 1/4 cup minced shallots
- 1 small rosemary sprig
- 2 cups chicken stock or low-sodium broth
- Buttered noodles, for serving
Get Directions Here
https://www.foodandwine.com/recipes/april-2008-pork-medallions-with-mushroom-gravy
