Pork Medallions with Mushrooms
This creamy dish is a favorite of ours. The cook time on the pork depends upon the size of your tenderloin medallions. Be sure the pork has reached the minimum cooking temperature before removing it from the skillet.
1 lb. pork tenderloin, cut into 1/2-inch medallions
1/2 tsp. salt
1/4 tsp. ground black pepper
2 Tbsp. olive oil, divided
1 (8-oz.) pkg. cremini mushrooms, sliced
1 leek, white and light green parts thinly sliced
1 garlic clove, minced
1 tsp. thyme leaves
1 Tbsp. flour
3/4 c. milk
1 (1-oz.) pkg. cream cheese
1/2 c. plain Greek yogurt
1. Preheat skillet to medium high heat and add olive oil. Rub salt and pepper on both sides of the medallions and place in skillet. Cook the pork for 3 minutes on each side and remove from skillet to a plate and cover with aluminum foil.
2. Add a tablespoon of olive oil to the skillet and lower heat to medium. Add mushrooms, leek and garlic. Saute for 1 minute and add thyme leaves, continuing to saute 3 more minutes. Leek should be soft when pierced with a fork.
3. Add flour to skillet and stir until combined. Slowly pour milk into the skillet, stirring constantly. Cook for 2-to-3 minutes while sauce thickens. Stir in cream cheese until it melts and is incorporated. Remove from heat.
4. Stir in Greek yogurt and add the pork back to the skillet. Serve.
Apron Strings Tips: Use reduced-fat or fat-free milk, cream cheese and Greek yogurt to lighten this dish.