Pork Medallions with Mushroom Gravy


  • 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

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