Meat temps:
Medium Rate = 145*F
Medium = 160*F
Well = 170*F

This is amazing over cauliflower mash!


​​​​​                         Click here for PDF.

                          Makes 8 Servings 


  • 2 pounds -- Pork Tenderloin, cut into 1" medallions
  • 12 ounces -- Portabella mushrooms, roughly chopped
  • ​2 Tbsp -- Minced garlic
  • 2 Tbsp --fresh parsley, chopped finely
  • 13 ounces -- Brie cheese, cut into chunks
  • ​1 tsp -- dried thyme
  • 2 cups -- beef broth
  • 8 Tbsp -- Kerrigold butter 
  • ​1 tsp --montreal steak seasoning


  1. Cut the rind from the Brie Cheese and cut into chunks and set aside.
  2. Cut the pork tenderloin into 1” medallions.
  3. Season the meat with the montreal steak seasoning.
  4. Over a medium-high heat melt 4 tablespoons of butter until foamy.
  5. Add the tenderloin chunks and cook for 3-5 minutes or until browned.
  6. Turn over and cook for another 3-5 minutes or until browned.
  7. Remove the meat from the pan and set aside.
  8. Add the remaining butter, mushrooms, garlic and thyme to the same pan. Stir occasionally to avoid burning.
  9. Cook for 3-4 minutes or until mushrooms are tender, NOT mushy.
  10. Reduce the heat to a medium-low. Add in the broth and the medallions.
  11. Simmer for 4-5 minutes or until sauce has thickened a bit and meat is at your desired temperature. Stir frequently.
  12. Remove pan from heat and stir in the Brie. Stir until the brie is melted.

This is amazing over cauliflower mash!
***Please note: These Macros are estimates according to the ingredients I used.***