Illini Pork Medallions on a Crusty Roll

Original Recipe from the Junior League of Springfield Honest to Goodness Cookbook:

2 Large Pork Tenderloins

2 T. Canola Oil

1/4 C. Butte

1 Medium Onion - sliced

1/4 Pound Fresh Mushrooms - sliced

1 T. Flour

2 C. Beef Stock

1 C. White Wine

1 t. Salt

1/4 t. Fresh Ground Black Pepper

Crusty Rolls for Sandwiches or Mashed Potatoes for a Family Dinner

1. In a hot skillet, brown meat in oil and set aside. In same pan, sauté onions and mushrooms in butter until tender. Add flour to vegetables, stirring until flour fully coats all vegetables. Gradually add beef stock stirring until well combined. Stir in wine. Cook over medium heat for 5 minutes.

2. Arrange tenderloins in a covered casserole dish. Salt and pepper. Pour vegetable mixture over tenderloins.

3. Cover and bake for 1-1/2 hours at 325 degrees. Cook internal temperature to 180 degrees for fresh pork. Remove from oven, let rest until ready to serve.

4. When ready to serve, slice crusty rolls and toast in broiler until browned. Cut pork tenderloins into 1/2-inch-thick slices. To serve, place slices on crusty rolls then spoon mushroom sauce over tenderloin slices. Serve with your favorite soup. I pair mine with Ina Garten’s Corn Chowder.

5. This pork can be prepared a day ahead for a hostess friendly meal and reheated when ready to serve. It also freezes well.

Pairs well with Pino Grigio and is part of my Friendsgiving Menu!

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