Pork Medallions with Mushroom Sauce

I'll elaborate on this demo later; right now I just want to fall into bed (if I can move the cats and dog over enough to make room for me!)
My assignment was a marinated pork tenderloin from a company called DuBreton; you can read about their products in either French or English. They produce a really high quality organic pork on their farms in Quebec.
I didn't want to just roast the tenderloins, although they are really delicious, but offer something a little different. This is a recipe for Pork Loin Medallions in a really simple and versatile mushroom sauce... which you can change and adjust to suit your own tastes. I like this following version with rosemary.

PORK MEDALLIONS with MUSHROOM SAUCE
ingredients:
Pork Tenderloin (1-1.5 lbs), sliced into 1" thick rounds, "medallions". I like the DuBreton Sun Dried Tomato Marinated, it adds a richness to the dish.
butter or butter substitute for sauteeing (I like Earth Balance Soy Free spread)
1 small onion, minced
1 cup "Baby Bella" mushrooms, sliced thinly
2 cloves minced garlic
1 tsp dried rosemary, crushed
1 - 2 tbsp flour (I like brown rice flour; it's safe for the gluten intolerant, thickens beautifully and is less likely to clump than wheat flour)
1 cup Chicken Stock (or more, if your loin was larger)
salt & pepper to taste

Preparation:
Melt about 1 tbsp butter in heavy saute pan; and quickly brown the medallions on both sides, about 2 minutes per side. Remove from pan onto plate, and add another tbsp butter to pan. Saute mushrooms, onions and garlic just until soft, then add rosemary, flour, salt and pepper and scrape pan well, slowly adding chicken stock and bring to a simmer for about 3 minutes. Add the medallions back to the pan, on top of the sauce, cover and simmer for about 10 minutes, or until pan juices aren't pink anymore. The center of each medallion should retain just a hint of pink colour... overcooking will dry them out, which is a shame. These are wonderful on a bed of rice pilaf with some haricots verts fines for colour.

If you have an aversion to rosemary, you can use any one of a number of other herbs, including tarragon, marjoram or thyme... this sauce is also really nice with a touch of a dry white wine, or you can use marsala. Warning: Marsala will change the flavour pretty drastically. I'd stick to the white wine.

The entire meal takes about 20 minutes. Start the Pilaf first, while it's steaming get the medallions going and then when they are covered and doing their simmering thing, steam or pan saute the haricots. Everything should be ready at the same time. Warning... do NOT leave the kitchen while making this meal! Seriously, things will stick and burn. You have 20 minutes and 20 minutes only, from the minute the rice hits the boiling water until you're ready to plate and serve.
Enjoy!