Pork Medallions with Miso-Mushroom Sauce

Source / Author: Hearst Communications, Inc. (Website)

Ingredients:

• 1/4 cup plus 2 tablespoons all-purpose flour
• 1 pound pork tenderloin
• 2 tablespoons extra-virgin olive oil
• 14 ounces shiitake mushrooms or matsutake mushrooms
• 8 ounces white mushrooms
• 1 14-ounce can reduced-sodium chicken broth
• 1/4 cup sake
• 2 teaspoons rice vinegar
• 1/2 teaspoon freshly ground pepper
• 4 scallions
• 1 tablespoon miso

Instructions:

1. Place 1/4 cup flour on a large plate and dredge pork slices in it, shaking off the excess.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the pork and cook until golden, crispy and just barely pink in the center, 2 to 3 minutes per side. Transfer the pork to a plate; tent with foil to keep warm.
3. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add shiitake and white mushrooms and cook, stirring often, until softened and beginning to brown, 5 to 7 minutes.
4. Sprinkle the remaining 2 tablespoons flour over the mushrooms; stir to coat. Add broth, sake, vinegar and pepper and bring to a simmer over high heat, stirring often.
5. Reduce heat and continue simmering, stirring occasionally, until the sauce is thickened and slightly reduced, 4 to 6 minutes.
6. Stir in scallions and miso. Return the pork to the pan, turn to coat with the sauce, and simmer until heated through, about 1 minute. Serve the pork topped with the sauce.