Pork Medallions

1 pork tenderloin
2 T. OLIVE MILL Porcini Mushroom oil
1 small onion, sliced
¼ cup sliced fresh mushrooms
1 garlic clove, minced
2 t. flour
½ cup chicken broth
¼ t. dried rosemary
¼ t. dried thyme
¼ t salt
1/8 t. pepper
Fresh parsley

Slice tenderloin into ½” thick medallions.  In a skillet, brown pork in 2 t. oil for about 2 minutes on each side.  Remove from skillet and set aside.  In the same skillet add remaining oil, add onion, mushrooms and garlic; sauté for 1 minute.  Stir in flour until blended.  Gradually stir in the broth, rosemary, thyme, salt and pepper.  Bring to a boil; cook and stir for 1 minute or until thickened.  Lay pork medallions over mixture.  Reduce heat; cover and simmer for 15 minutes or until meat juices run clear.  Garnish with parsley.

Porcini Mushroom Extra Virgin...

This is one fantastic oil! Rich, earthy flavor notes with a wonderful aroma of porcini mushrooms! Made in Italy by a small producer who closely guards his secret for steeping porcini mushrooms in extra virgin olive oil.