Feeds: 4
Prep time: 15 minutes
Cooking time: 30 minutes

1 tbsp. butter
1 tbsp. flour
½ lt. chicken stock
½ cup white wine
½ cup heavy cream
2 tbsp. minced shallots
1 tbsp. minced garlic
1 tbsp. fresh thyme
1 cup fresh mushrooms, sliced
1.5 lbs. pork loin or tenderloin medallions, ½ inch thick
4 tbsp. canola oil

• In a medium thick bottomed sauce pot melt the butter
• Quickly add the flour and stir in the flour with a whisk
• Continue to cook over medium heat, while stirring, until the flour and butter is well combined and begins to lightly brown, you have now made a roux, the thickening agent for our sauce
• Quickly add the chicken stock and whisk vigorously as you bring it to a simmer
• Allow to simmer for 10-15 minutes, stirring regularly as the sauce begins to thicken
• As your sauce is thickening, it’s time to prepare the pork
• Heat a large deep sauce pan to high heat, using 2 tbsp. canola oil, season and saute the pork medallions, browning one side, then flipping and browning the other side, then remove and set aside, be sure not to overcrowd the pan, as this will cause the meat to steam rather than sear
• Now, using the other 2 tbsp. of canola oil, saute the shallots and garlic, then quickly add the mushrooms and saute until lightly browned
• Deglaze the pan with the white wine, lightly scraping the bottom of the pan to extract all of the great caramelized flavours
• Once the white wine has reduced by half, add your sauce that you have prepared into the mushrooms and bring to a simmer
• Add the cream and fresh chopped thyme to the pan and stir to combine
• Return the pork to the pan and heat through
• Adjust the seasoning of the sauce and then serve over your favourite starch