Pork Medallions, Mushroom Brown Sauce; book delivery

One doesn’t often hear about Brown Sauce any more.

It’s considered one of the five ‘mother sauces’ of classic French cooking.

Actually, Brown Sauce is more properly Espagnole Sauce but, as this recipe doesn’t have a properly made Espagnole Sauce I’ll just call it what I like.

More importantly, this recipe has lots of mushrooms, it’s easy and ready in just 30 minutes.

Click here to Pin Pork Medallions with Mushroom Brown Sauce


Pork Medallions with Mushroom Brown Sauce

Sherry and tomato paste give a rich flavor to this easy Mushroom Sauce

  • Author: Kate
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pork
  • Method: Skillet


  • 1 pork tenderloin, 12oz (360gr), sliced, 1″ rounds
  • 4oz (120gr) mushrooms, roughly chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp paprika
  • 1/2 tsp cumin
  • 1 tsp dried marjoram
  • 1/2 cup (4oz, 120ml) beef broth
  • 1/4 cup (2oz, 60ml) sherry
  • 2 tbs tomato paste
  • 1 tbs olive oil


  • Heat oil in medium nonstick skillet.
  • Add pork slices and brown on both sides
  • Remove and set aside.
  • Add onions, garlic, mushrooms and sauté until onions are tender and mushrooms start to brown.
  • Add spices to skillet and sauté 1 minute longer.
  • Add marjoram, broth, sherry and tomato paste. Stir to combine.
  • Return pork to skillet, turning to coat.
  • Cover, reduce heat to low and simmer 10 minutes.
  • Serve pork with mushroom pan sauce.


Pork tenderloin is best cooked quickly. Slightly pink in the center is perfect!


  • Serving Size: 1/2 recipe
  • Calories: 332
  • Sugar: 7.7 g
  • Sodium: 420.5 mg
  • Fat: 11.4 g
  • Saturated Fat: 2.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 16.2 g
  • Fiber: 2.8 g
  • Protein: 39.8 g
  • Cholesterol: 110.5 mg
Pork Medallions with Mushrooms

For something even simpler – Fried Pork Medallions.

I read…. a lot. And I’m in a book club.

That means that I buy books.

Sometimes I buy Kindle books, sometimes paperbacks, and sometimes hardcover. I even have purchased the odd audio book.

It often depends on the price of the various options and / or what’s available where I live.

I like to have the physical book, rather than an electronic one, for the book club.

Got that?

I ordered a book last Thursday morning. The expected delivery date was next Friday, just over a week.

I was happy with that.

I got an email from Amazon Thursday evening saying that it would be delivered on Wed.


I got an email on Friday saying it would be delivered on Mon.

Fine! Okay! Whatever… I’m not in a hurry.

I got an email on Sat. morning saying it would be delivered later that same day.

Finally, I got an email Sat. afternoon saying that it had been delivered.

I went out to the post box to get it and I saw a large package leaning on the gate.


Had I ordered something else accidentally?

This was the box…. for a book.

Normally, a book will come in a cardboard ‘envelope’ that is bigger than necessary, but still reasonable.

Not this time:

I did not rearrange anything. I pulled the packing out and there was the book. It was a lot of packing…

Someone was apparently more concerned with the speed of getting it out of the warehouse than the cost of the size of the box / packing / shipping.

Sadly, I’m not even appreciative of the effort. I won’t be reading it for awhile – it’s the book for May.

4 thoughts on “Pork Medallions, Mushroom Brown Sauce; book delivery”

  1. I am sad to report that yours isn’t the only case of bad packaging. I can’t tell you the times I’ve had tiny things in giant boxes and huge things in plastic shipping envelopes that are so small, it looks like the envelope was sprayed on in which case, the item arrives damaged. Also, the different delivery days are becoming standard, at least for me and I’m a prime member. *sigh*

    I like this recipe, but I would need more mushrooms. I always need more mushrooms 😉 I thought your brown sauce was going to be typical of English HP brown sauce. I think I like this version better.

    • The delivery notices are getting to be a bit much – esp. the ones that tell me it’s been delivered lol. The only bottled sauces I’ve ever used are A-1 and 57 Sauce – and those were only ever used on hamburgers or, occasionally, grilled pork chops. Apparently I’ve led a sheltered life.
      Oh – and ketchup….

  2. The term Brown Sauce doesn’t conjure up your lovely mushroomy sauce…I thought of the dreaded bottled variety which I have never purchased or tasted ! Yours wins hands down !

Comments are closed.

Share via
Copy link