1 cup flour
1 teaspoon salt
1 teaspoon pepper
4 tablespoons canola oil
4 tablespoons shallots, sliced
1 cup mushrooms, sliced
1 cup Chardonnay
1 teaspoon fresh rosemary, chopped
8 ounces thickened chicken stock
4 tablespoons whole butter
Add 1 tablespoon canola oil to sauté pan and preheat on medium-high heat. In a shallow bowl, season flour by adding the salt and pepper. Lightly dredge pork medallion in flour. (Remember to keep one hand dry in the flour and one hand wet on the pork to reduce build-up on hands.) Sauté pork in preheated sauté pan until lightly browned. Remove pork; place on a dish or platter and hold under heat. Continue this process, adding necessary oil, until all pork medallions are lightly browned. Set aside.
In same sauté pan, add 4 tablespoons sliced shallots and 1 cup sliced mushrooms. Sauté shallots and mushrooms until caramelized. Deglaze with 1 cup Chardonnay. Add 1 teaspoon freshly chopped rosemary (3 finger pinch). Add 8 ounces thickened chicken stock. Stir well. Return pork to pan to evenly coat medallions with sauce. While pork is still in the pan, finish the sauce by adding 4 tablespoons whole butter to sauce.
To serve: Shingle 2 to 3 medallions to each plate. Evenly divide sauce among portions.
*A typical package comes with two pork tenderloins which serves 4 to 5 guests.