1 pork tenderloin, about 1 lb, sliced into 1 ½ inch medallions
3 large shallots sliced
1 cup mushrooms of your choice
2 tbsp olive oil
2 tbsp wholegrain Dijon mustard
½ bottle dark beer of your choice
1 cup chicken stock
2 stems fresh thyme
2 tbsp soften butter
2 medium sweet potatoes
½ cup sour cream
Freshly ground cracked pepper
2tbsp+ Pontiac Trail Pig Powder
Cut pork tenderloin into medallions 1 ½ inch thick. Dust with kosher salt and Pontiac Trail Pig Powder. Let sit for 20-30min. Brush or spray with olive oil
Brown pork medallions on both sides, about 5-6 minutes total. Keep in mind you are not fully cooking them now.
Remove pork. Set aside. But keep warm.
Add on tablespoon of butter to the same pan. Add shallots and mushrooms to melted butter. Sauté for 2-3 minutes until shallots are translucent and mushrooms are soft.
Deglaze with 6oz dark beer. Bring to simmer; scrape up brown bits from the bottom of the pan.
Add chicken broth to skillet. Whisk in mustard. Drop thyme stems. Bring back to simmer.
Turn heat to low. Cook about 3-4 minutes longer until reduced and thickened.