1. Add 1 tbsp. Canola Oil to sauté pan and pre-heat on medium-high heat.
2. In a shallow bowl, season flour by adding the salt & pepper.
3. Lightly dredge pork medallion in flour. (Remember to keep one hand dry in the flour and one had wet on the pork to reduce build-up on hands.)
4. Sauté pork in preheated sauté pan until lightly browned.
5. Remove pork, place on a dish or platter and hold under heat.
6. Continue this process adding necessary oil until all pork medallions are lightly browned. Set aside.
7. In same sauté pan add 4 tbsp. sliced shallots, 1 c. sliced mushrooms.
8. Sauté shallots and mushrooms until caramelized.
9. Deglaze with 1 c. chardonnay.
10. Add 1 tsp. freshly chopped rosemary (3-finger pinch).
11. Add 8 oz. thickened chicken stock. Stir well.
12. Return pork to pan to evenly coat medallions with sauce.
13. While pork is still in the pan, finish the sauce by adding 4 tbsp. whole butter to sauce.

To serve: Shingle 2-3 medallions to each plate. Evenly divide sauce among portions.