MY SEARED PORK TENDERLOIN MEDALLIONS with BLACK TRUFFLE OIL MOFONGO!

​Such a simple dinner meal, just season the pork tenderloin medallions, open the Mofongo box and cook according to the instructions, garnish with fresh basil leaves and dinner is ready!
 
Category:  Entrée 
Approx. Prep and Cook Time:  20 Minutes
Approximate Cost:    $7.95 or $3.98 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free    
Servings: 2
 
Ingredients for the medallions ($3.75)
1 pork tenderloin filet ($3.00)
½ tsp. AdoboChón (.10)
½ tsp. Sazonador Total (.10)
1 tsp. Roasted Garlic (.10)
1 ½ tsp. smoked paprika (.10)
1 tbsp. olive oil (.35)
 
Ingredients for the Mofongo ($4.20)
2 c. Mofongo chips ($1.50)
1 tbsp. Roasted Garlic (.10)
1 ½ to 2 c. beef broth ($1.25)
2 tbsps. Black Truffle extra virgin olive oil ($1.25
Salt and pepper to-taste (.10)
 
Directions
Pat dry, cut and season the pork medallions. Refrigerate.
In a saucepan with 1 ½ to 2 c. beef broth, add the Mofongo chips in med-low. Allow them to absorb the broth to a creamy consistent. When they look the consistent like mashed potatoes, add the truffle oil, roasted garlic and salt/pepper to taste. Stir and add more broth as needed to keep the Mofongo moist.
Meantime while making the Mofongo, Sautee the medallions in their own seasoning until golden. Remove from skillet, add to the plate with a generous amount of Mofongo and garnish with basil leaves. Enjoy!