Seared Pork Tenderloin Medallions With Shallot-Mushroom Pan Gravy

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Oxmoor House


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1 (1-pound) pork tenderloin, trimmed

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

3 garlic cloves, minced

Cooking spray

1 teaspoon olive oil

1 (8-ounce) package sliced baby bella mushrooms

1/3 cup chopped shallots (about 4)

2 teaspoons cornstarch

1 cup beef stock (such as Swanson)

1 tablespoon dry sherry

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