“A la forestière” translates to “of the forest” and is a French culinary term used to describe meat that is prepared with mushrooms. These pork tenderloin medallions are served in a creamy white wine mushroom sauce.

Yield: Serves 6.



  • ​2 pork tenderloins (1 lb each)
  • Salt and freshly ground pepper
  • 2 tbsp butter
  • 2 tbsp oil
  • 2 cups sliced mushrooms
  • 2 tbsp finely chopped shallot
  • 1/2 cup dry white wine
  • 1/2 cup whipping cream
  • 1/4 cup beef broth
  • 1/2 tsp tarragon, crumbled
  • 1 tsp fresh lemon juice


  1. ​Preheat oven to 350ºF. Line a rimmed baking sheet with nonstick foil.
  2. Cut pork into 1 1/2 inch thick medallions. Sprinkle pork with salt and pepper. Melt 1 tbsp butter with 1 tbsp oil in a large nonstick frypan over medium heat. Add pork in batches and brown on both sides, adding remaining butter and oil as necessary. Transfer pork to prepared pan.
  3. Bake, uncovered, until a meat thermometer registers 160ºF, about 18 minutes. Meanwhile, to prepare sauce, set same frypan over medium-high heat. Add mushrooms and shallot; cook, stirring, until lightly browned, about 2 minutes. Add wine and cook, scraping to loosen browned bits, until wine is reduced by half, about 2 minutes. Stir in cream, broth and tarragon. Cook, stirring, until slightly thickened. Stir in lemon juice; keep warm.
  4. Remove pork from oven. Place pork and any accumulated juices in frypan. Cook, stirring, to coat pork with sauce.
Nutritional analysis per serving:

329 calories, 20.7 g fat, 29 g protein, 2.5 g carbohydrate, 0.3 g fibre, 115 mg sodium

*Ingredient not included in nutritional analysis.