Pork Medallions With Dijon-Mushroom Sauce

Recipe by Pinay0618
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 18
    teaspoon salt
  • 18
    teaspoon pepper
  • 1
    tablespoon cognac or 1 tablespoon apple juice
  • 1
    tablespoon Dijon mustard
  • 12
    cup whipping cream
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DIRECTIONS

  • 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.
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