Pork Medallions in Sherry Sauce

Name: Pork Medallions in Sherry Sauce
Ingredients: 1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg; ¼ cup / 50 mL all-purpose flour; ¼ tsp / 1 mL salt; ½ tsp / 2 mL EACH dried rosemary and ground black pepper; 2 tsp / 10 mL canola oil; 3 shallots, thinly sliced; ¼ cup / 50 mL white wine vinegar; 1 cup / 250 mL dry sherry; ½ tsp / 2 mL dry mustard; ½ cup / 125 mL beef stock; 1 Tbsp / 15 mL fresh rosemary leaves, chopped; ½ tsp / 2 mL salt; ¼ tsp / 1 mL ground black pepper

manitobapork.com

Ingredients 1 pork tenderloin, well-trimmed, about 12 oz / 0.375 kg ¼ cup / 50 mL all-purpose flour ¼ tsp / 1 mL salt ½ tsp / 2 mL EACH dried rosemary and

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