Prep: 10 min, Cook: 20 min. Melt 1 Tbs. plus 1 tsp. butter in a heavy nonstick skillet over medium heat. saute shallot and mushrooms 1 minute, stirring until tender. Remove from skillet. Add remaining butter and oil to skillet. saute 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
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|Serving Size: 1 Serving (1393g)|
|Recipe Makes: 1|
|Calories from Fat: 2358 (76%)|
|Amt Per Serving||% DV|
|Total Fat 262g||349 %|
|Saturated Fat 153.7g||768 %|
|Monounsaturated Fat 74.7g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 1068.5mg||329 %|
|Sodium 1104mg||38 %|
|Potassium 4160mg||109 %|
|Total Carbohydrate 25.5g||7 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 22g|
|Protein 152.6g||218 %|
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Calories per serving: 3115
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