Description

While pork tenderloin is commonly roasted whole and carved for serving, in this dinner kit, it's sliced into quick-cooking medallions for a delicious 25-minute meal. The tender and flavorful pork medallions simmer in a creamy mushroom gravy made with Farmhouse Kitchen's white wine cream sauce, local mushrooms, fresh thyme and onions. Simmered until rich and velvety, the savory sauce is packed with umami and a subtle fruitiness from crisp white wine. For the mushroom-lovers, this dinner is perfect as is, but for the ultimate comfort food experience, we recommend serving over mashed potatoes or buttered noodles. 

Serves 3 (Gluten Free, Egg Free, Nut Free)

Click over to the Recipe Tab for cooking instructions.

Includes*:

• 1.0 - 1.50 lb avg Pork Tenderloin
• 1 lb avg Crimini Mushrooms
• 1 ct Yellow Onion
• 1 bunch Thyme
• 16 oz White Wine Cream Sauce

You will need:

• Butter or Oil of Choice
• Salt and pepper
• 2 Garlic cloves (optional)

Hands on Time: 15 minutes; Total Time: 25 minutes

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What's inside

Pork, Tenderloin - Default: 1 - Max: 1
White Wine Cream Sauce, 16 oz - Default: 1 - Max: 1
Organic Yellow Onion (1 count) - Default: 1 - Max: 1
Mushrooms, Crimini, 1 lb - Default: 1 - Max: 1
Herbs, Thyme, 1 bunch - Default: 1 - Max: 1

RECIPE

Includes*:

• 1.0 - 1.50 lb avg Pork Tenderloin


• 1 lb avg Crimini Mushrooms


• 1 ct Yellow Onion


• 1 bunch Thyme


• 16 oz White Wine Cream Sauce

You will need:

• Butter or Oil of Choice


• Salt and pepper


• 2 Garlic cloves (optional)

Hands on Time: 15 minutes; Total Time: 25 minutes

INSTRUCTIONS

Note: Thaw the pork and white wine cream sauce in the refrigerator 1-2 days prior to cooking.

STEP 1  Prepare the vegetables. Discard the ends and papery outer layers from onions, then thinly slice and set aside. Trim and discard woody stems from mushrooms, then thinly slice and set aside. Roughly chop 2 tsp. of picked thyme leaves and set aside. Mince garlic, if using.
STEP 2  Prepare the pork medallions. Use a pairing knife to trim away any excess fat and silver skin from the pork tenderloin. Slice the pork into approximate 1-inch medallions. Pat both sides of the medallions dry with paper towels, then season with salt and pepper.
STEP 3  Heat a large sauté pan over medium-high heat. Add 1 tbsp. butter or oil to melt. Working in batches, add the medallions in a single layer and brown each side until golden and caramelized, about 2 minutes per side. At this point the pork will be partially cooked through. Transfer to a clean plate and repeat with next batch, if necessary.
STEP 4  Once the medallions are browned, reduce the heat to medium. Add 1 tbsp. of butter or oil, then sliced onions, mushrooms and chopped thyme (and minced garlic, if using). Season lightly with salt and pepper. Sauté for about 5 minutes until softened. Add the white wine cream sauce and use a wooden spoon to stir and scrape the bottom of the pan to release the flavorful caramelization that will have developed.
STEP 5  Reduce heat to medium-low and simmer the sauce, stirring occasionally, until reduced by about a third. Then, add the pork medallions and any collected juices. Continue simmering for about 4 minutes or until the pork is cooked through (145°F) and the sauce is thickened into a velvety, shiny texture.
STEP 6  Remove from heat and garnish with additional thyme, if desired. Season sauce with salt and pepper to taste. Serve immediately.

*Wash and dry vegetables thoroughly before preparing.

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