Skillet Pork and Mushroom Madeira
White Rice and Roasted Carrots and Peas
Wine Recommendation
Woodbridge Chardonnay
Ingredients
- 2 (1-lb) pork tenderloins, trimmed
- 3 Tbsp olive oil
- 3 Tbsp butter, divided
- ½ cup chopped onion
- 1 (8-oz) pkg whole mushrooms, sliced
- ½ cup Madeira wine (see Note)
- 2 Tbsp all-purpose flour
- 1½ cups chicken broth
- ¼ cup heavy cream
Instructions
- Cut pork into 2-inch-thick slices. Pound slices to ½-inch-thickness in a zip-top plastic bag using the heel of your hand or a meat mallet; season lightly with salt and pepper.
- Heat oil and 1 Tbsp butter in a large skillet over medium-high heat. Add pork, in batches, and cook 3 minutes per side or until browned. Remove from skillet, and set aside.
- Melt 2 Tbsp butter in skillet; add onion and mushrooms, and cook until tender.
- Add madeira, and cook 1 minute or until almost evaporated. Sprinkle flour over mixture; cook, stirring, 2 minutes. Stir in broth, and cook until thickened.
- Add cream and pork to skillet; cook 2 minutes or until thoroughly heated.
Side Dish Ingredients
- 1½ cups long-grain white rice
- 6 carrots, sliced
- 3 Tbsp olive oil
- 1 (16-oz) pkg frozen green peas
Side Dish Instructions
- Preheat oven to 400°F. Cook rice according to package directions.
- Meanwhile, toss carrots with oil on a rimmed baking sheet. Season lightly with salt and pepper. Bake 15 minutes; remove from oven, and stir in peas. Bake 5 minutes longer or until peas are cooked.
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