Pork Medallions in Sherry Sauce - Manitoba Pork

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