Pork Medallions with Dijon Mushroom Sauce

Pork Medallions with Dijon Mushroom Sauce Ingredients

3 tb Plus 1 tsp. unsalted butter	1 1/2 lb Pork tenderloins; cut into
2 Shallots; finely chopped	2 tb Cognac or apple juice
9 oz Jar sliced mushrooms;	2 tb Dijon mustard
2 ts Oil	1 c Whipping cream

Instructions for Pork Medallions with Dijon Mushroom Sauce

Prep: 10 min, Cook: 20 min. Melt 1 Tbs. plus 1 tsp. butter in a heavy nonstick skillet over medium heat. Saut? shallot and mushrooms 1 minute, stirring until tender. Remove from skillet. Add remaining butter and oil to skillet. Saut? pork 8-10 minutes or until browned and no longer pink, turning slices halfway through cooking. Season with salt and pepper to taste. Remove from skillet and cover to keep warm. Gradually add cognac to skillet. Stir in mustard and cream. Bring to a boil. Boil 1-2 minutes, stirring constantly, or until slightly thickened. Add mushroom mixture and cook 1 minute or until thoroughly heated. Serve sauce over pork. Posted to recipelu-digest Volume 01 Number 632 by molony on Jan 29, 1998

Main Ingredient: MushroomsCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Apple Juice	Butter	Cream	Dijon Mustard
Mushroom	Pork	Shallot

for flavor and categorization

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