Prep 10 mins
Cook 20 mins
This sounds like a fancy kinda meal, but it's so quick and simple it works as a weeknight meal, too. I use boneless pork chops instead of the pork tenderloin and serve with a big crusty loaf of French bread to get alllll that sauce! Recipe is from Pillsbury.
- 5 teaspoons butter
- 1 shallot, finely chopped (2 tablespoons)
- 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
- 1 teaspoon vegetable oil
- 1 pork tenderloin, cut into 8 (1/2 to 3/4 lb)
- 1⁄8 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 tablespoon cognac or 1 tablespoon apple juice
- 1 tablespoon Dijon mustard
- 1⁄2 cup whipping cream
- fresh thyme sprigs or basil leaves, if desired
- In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
- To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
- Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.