Pork Medallions With Dijon-Mushroom Sauce

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.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 5  teaspoons butter
• 1  shallot, finely chopped (2 tablespoons)
• 1 (4 1/2ounce) 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

Directions

1. 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.
2. 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.
3. 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.