Pork Medallions with Dijon-Mushroom Sauce

A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.

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Servings 2

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Bake-Off® Contest 37, 1996

Frank Hollands

Moorhead, Minnesota

ingredients 11
Prep Time 30 min
Total Time 30 min

Ingredients

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

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Directions

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.