Pork Medallions With Mushrooms - cooking recipe

Ingredients

1 (12 ounce) pork tenderloin
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
1 onion, sliced
2 cups mushrooms, sliced
1/2 sweet red pepper, sliced
3 garlic cloves, minced
1 teaspoon dried sage, crumbled
1 1/4 cups chicken broth
1 tablespoon all-purpose flour
2 green onions, sliced

Preparation

Slice the pork into 8 equal rounds; sprinkle with 1/8 teaspoon each of salt and pepper.
In a large skillet, heat the oil over medium-high heat; brown the pork, turning once, about 2 minutes.
Transfer to a plate.
Drain off any fat from the pan.
Add the onion, mushrooms, red pepper, garlic, sage and remaining salt and pepper; saute until the onion and mushrooms are golden, about 5 minutes.
Add the chicken broth and bring to a boil; boil for 2 minutes.
Whisk the flour with 2 tablespoons water; whisk into the boiling sauce.
Return the pork to the pan; simmer until the sauce is thickened and just a hint of pink remains in the pork, about 4 minutes.
Sprinkle with the green onions.