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.
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Units: US | Metric
- 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
- 1In 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.
- 2To 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.
- 3Gradually 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.
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Nutritional Facts for Pork Medallions With Dijon-Mushroom Sauce
Serving Size: 1 (432 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 337.5
- Calories from Fat 307
- Total Fat 34.2 g
- Saturated Fat 20.0 g
- Cholesterol 106.7 mg
- Sodium 591.8 mg
- Total Carbohydrate 7.2 g
- Dietary Fiber 1.8 g
- Sugars 1.6 g
- Protein 3.0 g