Pork Medallions with Dijon-Mushroom Sauce
Source: adapted from pillsbury.com
A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.
4 T butter, divided
1 large shallot, finely chopped
10 oz mushrooms, sliced
1 1/2 - 2 lbs pork tenderloin, cut into 3/4-inch-thick slices
salt and fresh ground pepper
2 T brandy or white wine
2 T dijon mustard
1 cup heavy cream
opt: fresh thyme sprigs for garnish
In skillet, cook shallot and mushrooms in 2 T of the butter until tender. Remove from skillet.
To same skillet, add remaining 2 T butter. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and just barely no longer pink in center. Season with salt and pepper. Remove from skillet; cover to keep warm.
Add brandy or wine to skillet, heat, scraping up browned bits. 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.
Serves 4