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Pork Medallions with Dijon-Mushroom Sauce

(25)
  7 reviews
  • 30 min prep time
  • 30 min total time
  • 11 ingredients
  • 2 servings
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A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.

Bake-Off® Contest 37, 1996
Frank Hollands
Moorhead, Minnesota

5
teaspoons butter
1
shallot, finely chopped (2 tablespoons)
1
jar (4.5 oz) Green Giant™ sliced mushrooms, drained
1
teaspoon vegetable oil
1
pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4-inch-thick) slices
1/8
teaspoon salt
1/8
teaspoon pepper
1
tablespoon cognac or apple juice
1
tablespoon Dijon mustard
1/2
cup whipping cream
Fresh thyme sprigs or basil leaves, if desired

Steps

  • 1 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.
  • 2 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.
  • 3 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
480
% Daily Value
Total Fat
39g
60%
Saturated Fat
20g
102%
Trans Fat
1g
1%
Cholesterol
180mg
60%
Sodium
740mg
31%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Protein
29g
29%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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