METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.
Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Pork Medallions with Oyster Mushroom Sauce
2013-08-06
https://www.metro.ca/userfiles/image/recipes/Medaillons-porc-pleurotes-vin-blanc-4220.jpg
PT05M
PT08M
PT13M
Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.Remove meat. Add mushrooms to skillet and brown lightly.Add chopped shallot and cook 1 minute.Add white wine and reduce by half.Add stock and reduce to desired consistency.If sauce is too acidic, add a little sugar.Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
2
Metro
3
1
3
3
1 pork tenderloin
butter
olive oil
85 g oyster mushrooms
1 shallot
1/4 cup (60 mL) white wine
1/2 cup (125 mL) brown stock
Salt and pepper
sugar (optional)
Pork Medallions with Oyster Mushroom Sauce
-
![]()
Gluten-free
2
servings
0:05
Preparation
0:08
COOKING
0:13
TOTAL TIME
Ingredients
-
1
pork tenderloin
-
butter
-
olive oil
-
85 g
oyster mushrooms
-
1
shallot
-
1/4 cup
(60 mL)white wine
-
1/2 cup
(125 mL)brown stock
-
Salt and pepper
-
sugar (optional)
Preparation
Trim tenderloin and cut into 6 pieces. Flatten meat between 2 sheets of plastic wrap.
Melt a bit of butter and olive oil in a skillet and brown medallions 3-4 minutes per side.
Remove meat. Add mushrooms to skillet and brown lightly.
Add chopped shallot and cook 1 minute.
Add white wine and reduce by half.
Add stock and reduce to desired consistency.
If sauce is too acidic, add a little sugar.
Divide medallions between two plates, top with sauce and serve with coucous and green vegetables (broccoli, asparagus, green beans, etc.).
Source :
Metro
Legal Notice
Gluten-free recipes
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
