Pork Medallions With Dijon-Mushroom Sauce

Name: Pork Medallions With Dijon-Mushroom Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 serving(s)
Ingredients: 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); 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

Submitted by Pinay0618

"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."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 2

ingredients

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)
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

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.