Pork Tenderloin Medallions Marchand de Vin

Prep Time: 30 Minutes
Yields: 2 Servings

Marchand de vin, "the wine merchant's sauce," is a well-known New Orleans meat sauce traditionally served with cuts from the tenderloin.


4 (3-ounce) medallions of pork tenderloin
1/4 cup butter
salt and black pepper to taste
granulated garlic to taste
1/4 cup flour
1/4 cup diced shallots
1 tbsp minced garlic
1/4 cup sliced green onions
1/2 cup sliced mushrooms
1/2 cup Burgundy wine
3 cups beef consommé or 2 cups prepared demi-glace

In a heavy-bottomed sauté pan, melt butter over medium-high heat. Season medallions lightly with salt, pepper and granulated garlic. Dust in flour and shake off all excess. Sauté filets in butter until golden brown on all sides, but do not burn butter. Move medallions to one side of skillet, then add shallots, minced garlic, green onions and mushrooms. Saute 2-3 minutes or until vegetables are wilted. Pour in Burgundy to deglaze pan and reduce to 1/4 cup. Stir in beef consomme, bring to a rolling boil and reduce to approximately 1 cup, turning the medallions occasionally. Adjust seasonings to taste with salt, pepper and granulated garlic. Serve medallions hot and top with sauce. NOTE: For a varied flavor, you may wish to use Louisiana fruit such as fig preserves or kumquats to finish the dish.