Recipe by conniecooks
This is fairly quick and easy to prepare. I made it last night in about 40 min. It is elegant enough for company. You can make double and freeze it for another meal. I looove this sauce.
Top Review by NurseJaney
Tasty - made without changes. I kinda trashed the kitchen, but no problem since it was just us. I did let it simmer longer, since the rest of the meal wasn't ready -- nice and moist Mustard gave it a nice kick. Will add this to pork favorites. Thanks, Connie.
- 1 pork tenderloin (cut into 3/4-inch medallions)
- 2 -3 tablespoons oil (any vegetable oil is fine)
- 1 medium onion, finely chopped
- 2 cups sliced fresh mushrooms
- 1 -2 garlic clove, minced
- seasoning salt
- fresh black pepper
- 1⁄2 teaspoon dried thyme
- 2 tablespoons dry sherry
- 2 cups chicken stock
- 1 teaspoon cornstarch
- 1 teaspoon Dijon mustard
- 1⁄2 cup half-and-half cream
- 2 tablespoons finely chopped fresh sage
- 2 tablespoons finely chopped fresh thyme
- 2 tablespoons finely chopped fresh parsley
Directions See How It's Made
- Heat 10 " skillet.
- Add oil.
- Season medallions on one side. Place in pan season side down. Season other side . Brown until golden and turn. When both sides are nice and golden, remove from pan and set aside.
- Add more oil if needed and onion, mushrooms, and garlic. Saute until onion is soft and mushrooms are lightly browned.
- Add sherry, dried thyme and salt and pepper. Cook til sherry is almost evaporated, 2 minutes.
- Add stock (with cornstarch mixed in), mustard and cream. Bring to a boil.
- Add meat back to pan, along with herbs.
- Reduce heat, cover and simmer 15 -20 minutes.