Yummy Pork Tenderloin in Wine

While thumbing through my latest issue of Everyday with Rachel Ray I came across a recipe called Chicken with Wine. It sounded good but I decided to make my own version of the recipe using pork tenderloin medallions and then I changed up the seasonings, measurements and added garlic. Well not to toot my own horn although I often do, Snoop Dogg would call this the shizz.

Pork Tenderloin and Wine "da shizz"
serves 4

1/2 cup flour
2 tbs Sazonadors Supremas seasoning mix (or your fave seasoning blend)
1 pork tenderloin (silver skin removed) cut into medallions about 1 in thick
2 tbs olive oil
2 tbs butter divided
1 cup (or more if you love them like I do) sliced mushrooms
1/4 cup sliced leeks (you could use a white or yellow onion)
1 large shallot chopped
2 garlic cloves thinly sliced
3/4 cup red wine
3/4 cup chicken stock
dash o' salt

In a shallow dish add the flour and seasoning blend and mix. Dredge the medallions. In a large skillet heat oil over med/high heat. Add the floured pork to the pan and cook on both sides until golden brown, little bit crispy, and cooked through. About 10 min total. Remove pork and place on a plate and set aside. To the heated pan add 1 tbs butter, mushrooms and leeks. When the mushrooms turn golden remove and place with the pork on the plate. Add the remaining butter, shallot and garlic and saute for bit--add the wine and stock and reduce one third. Add the pork and mushrooms to the completed sauce and heat through. Add the dash of salt and serve with the sauce smothering the pork.
I served a rice side and steamed artichokes with the dish and it was fantastic.