Wine Basted Pork Medallions - cooking recipe

Ingredients

1 1/2 lbs pork tenderloin
1/8 cup flour
1/4 teaspoon kosher salt
2 tablespoons butter
1/2 lb fresh mushrooms
1 1/4 cups dry marsala wine
2 teaspoons fresh thyme
1 teaspoon beef bouillon
1 tablespoon extra virgin olive oil

Preparation

Trim silver from Pork Tenderloin, Using the tip of your Knife. Slide it under the silver and cut away from yourself.
Cut Tenderloin into 1/2\" Medallions.
Combine Flour and salt and coat Medallions.
Saute Cut Up Mushrooms in the Olive Oil until Tender - Set aside.
Melt Butter over Med High Heat. Add Pork Medallions and Cook for about 1 to 1-1/2 Minutes on Each side until Golden brown - Set aside Pork with the Mushrooms.
De-glaze Pan with the Wine.
Add Chopped Fresh Thyme and bouillon and bring to a Boil over Med High Heat for about a Minute.
Add Pork and Mushrooms, Reduce the Heat and Simmer 2 Minutes or so until the Pork is Done and the Sauce is Thick.