Watch Chef Cook this meal - and have some fun. :)
Ingredients:
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
Kosher salt
Freshly ground cracked pepper
2tbsp+ Pontiac Trail Pig Powder
Directions:
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.
