Peppered Pork Medallions in Tangy Mushroom Sauce

This has become one of my go to dinners.  Healthy, flavorful dish that takes less than 20 minutes (start to finish)!  Easy to do with a baby on my hip and another one yanking on my pant leg.  I served it over whole wheat egg noodles and green beans here but I have also served it with brown rice or mash potatoes.

Ingredients: 


1 pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch thick slices
1/2 teaspoon coarse ground black pepper
1/4 teaspoon salt
2 teaspoon salt
2 teaspoons canola or olive
3/4 cup reduced-sodium chicken broth
2 tablespoons all-purpose flour
1 tablespoon balsamic vinegar
1/2 teaspoon dried thyme leaves
1 package (8 oz) fresh whole mushrooms, cut into quarters

Step 1: Sprinkle both sides of the pork with salt and pepper.  In a non-stick skillet, heat oil over medium-high heat.  Add pork and cook 3 to 5 minutes or until browned.

Step 2:   Meanwhile in a small bowl, mix together broth and flour until smooth.  Add broth mixture and remaining ingredients to skillet.  Heat until boiling; reduce heat.  Cover and simmer for an additional 8 to 10 minutes till pork is no longer pink and mushrooms are tender. Stirring occasionally.  

Let me know what you think!