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    Home » Budget Recipes

    Pork Medallions with Sherried Shallot Sauce

    Published: Nov 19, 2014 · Modified: Jan 22, 2021 by Jessica Fisher

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    You’ll feel like a rockstar chef when you serve up this amazing meal: slices of pork tenderloin bathed in a sherry and shallot sauce atop mashed potatoes. It tastes like a million bucks, but it won’t cost you more than ten.

    A plate of Pork, gravy, and mashed potatoes

    This meal has been on our dinner table a lot over the past year. As I watched the price of beef slowly shoot into the heavens, I started looking for alternate (read: affordable) proteins. I’ve been very pleased to find pork tenderloin on sale in the $3/lb range. The price makes it doable for our family.

    This recipe makes it delicious.

    My boys are meativores. (Their term, not mine.) Their eyes light up when something meaty is on the menu. This dish ranks as a top favorite. My family loves this meal so much that it’s become a request for special occasions. It’s perfect for holiday get-togethers, birthdays, anniversaries, tonight’s dinner. You name it.

    Pork tenderloin is just that — tender. I have a hard time not overcooking pork chops, so this is a great cut that allows us to enjoy “the other white meat.”

    The sauce isn’t too heavy, but it’s packed with flavor. The dish is great over smashed potatoes, but you can easily serve them over rice, egg noodles, or quinoa instead.

    Grab pork tenderloin when it’s on sale and stash it in the freezer so you can make this meal whenever the mood strikes.

    A plate of Pork tenderloin, with fork and knife

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    A plate of Pork, gravy, and mashed potatoes
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    5 from 1 vote

    Pork Medallions with Sherried Shallot Sauce

    You'll feel like a rockstar chef when you serve up this amazing meal: slices of pork tenderloin bathed in a sherry and shallot sauce atop mashed potatoes. It tastes like a million bucks, but it won't cost you more than ten.
    Prep Time15 mins
    Cook Time20 mins
    Total Time35 mins
    Course: Main Course
    Cuisine: American
    Servings: 4 servings
    Calories: 444kcal
    Author: Jessica Fisher

    Ingredients

    • ¼ cup butter
    • 2 lb pork tenderloin cut into ¾-inch-thick slices
    • 1 tablespoon Homemade Seasoned Salt
    • 2 or 3 shallot sliced, or 1 medium onion, sliced
    • ¼ cup unbleached, all-purpose flour
    • 1 ½ cup chicken stock
    • ½ cup dry sherry
    • parsley (chopped) for garnish
    US Customary - Metric

    Instructions

    • In a large nonstick skillet, melt 2 tablespoons of the butter. Season the pork generously with the seasoning mix and cook, turning once, until browned on both sides, 3 to 5 minutes. Transfer to a platter and tent with foil.
    • Add the remaining 2 tablespoons butter to the pan to melt with the drippings. Add the shallots and sauté until tender and lightly browned, about 5 minutes. Sprinkle the flour over all, and stir. Cook, stirring for a minute. Add the broth and sherry, scraping up any browned bits. Simmer until the sauce is thickened, about 5 minutes.
    • Return the pork medallions to the sauce and let heat for a minute or two. Garnish with chopped parsley and serve.

    Notes

    Store leftovers in the fridge for up to 4 days.

    Nutrition

    Calories: 444kcal | Carbohydrates: 10g | Protein: 49g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 178mg | Sodium: 544mg | Potassium: 1035mg | Fiber: 1g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 3mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!
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    Reader Interactions

    Comments

    1. Ashley

      May 18, 2018 at 11:41 pm

      This recipe is absolutely amazing. Two thumbs up!!

      Reply
      • Jessica Fisher

        June 26, 2018 at 1:26 pm

        So glad you enjoyed it!

        Reply
    2. Leah

      January 06, 2015 at 9:02 am

      Hi FishMama,

      I’m relatively new to your site and have been learning and enjoying! I have a question for this recipe: are there any good substitues for the sherry? Thank you.

      Reply
      • Jessica Fisher

        January 06, 2015 at 12:37 pm

        White wine and marsala would both work or more chicken broth if you don’t want the alcohol.

        Reply
    3. Jennifer

      November 20, 2014 at 5:42 am

      This looks amazing! I’m excited to try it. 🙂 Two questions – where do I find your recipe for the FishMama Seasoning Salt (is this like Lawry’s??) and do you have any favorite recommendations for the brand/type of Sherry? I always struggle with the latter… Thank you!! 🙂

      Reply
      • Jessica Fisher

        November 20, 2014 at 5:49 am

        Sorry. I forgot to link the spice mix. And I named it wrong in the post. Oy. The spice mix is here: https://goodcheapeats.com/2014/06/homemade-spice-mixes-recipe-fishmama-spice/ And I typically use Holland House sherry, but whatever you find in the vinegar aisle is fine. I don’t buy the pricey stuff. 🙂

        Reply
        • Jennifer

          November 20, 2014 at 6:19 am

          Awesome – thank you! I appreciate your help – once again, I feel encouraged that I *can* feed my family on a tight budget with good food. 🙂 And that makes the day so much brighter! lol

        • Jessica Fisher

          November 23, 2014 at 5:13 am

          Amen!

    4. Sandi

      November 20, 2014 at 3:29 am

      My son is also a self-proclaimed meativore, as was his father. This sounds good, and I thought I still had some tenderloin in the freezer, but the inventory list says no, so I’ll have to keep an eye out for some sales.

      Reply

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    Hi, I'm Jessica! I believe anyone can prepare delicious meals -- no matter their budget.

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