A delightful dish featuring tender pork medallions in a rich mushroom sauce, perfect for a cozy dinner.
Preheat your oven to 325°F (165°C).
Ensure your oven is fully preheated before placing the dish inside for even cooking.
Heat the olive oil and butter in a skillet over medium-high heat. Sear the pork tenderloin slices on both sides until browned, about 2 minutes per side. Season with salt and pepper.
Searing the pork locks in the juices and enhances the flavor.
Remove the pork from the skillet and set aside.
Place the pork on a plate to catch any juices that may run out.
In the same skillet, sauté the shallots and garlic until fragrant, about 3 minutes.
Stir frequently to prevent the garlic from burning.
Add the mushrooms, oregano, and rosemary to the skillet. Cook until the mushrooms are tender, about 5 minutes.
Cooking the mushrooms releases their natural juices, enhancing the sauce.
Pour in the white wine and chicken broth. Bring to a simmer.
Deglaze the skillet by scraping the bottom to incorporate all the flavors.
Dissolve the cornstarch in a small amount of water and stir into the skillet to thicken the sauce.
Mix the cornstarch thoroughly to avoid lumps in the sauce.
Return the pork to the skillet, spooning the sauce over the top.
Ensure the pork is well-coated with the sauce for maximum flavor.
Transfer the mixture to an ovenproof casserole dish, cover, and bake for 1 hour.
Covering the dish helps retain moisture during baking.
Serve the pork medallions with the mushroom sauce over your favorite side dish.
Garnish with fresh herbs for a touch of color and added flavor.
