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Pork Medallions with Dijon-Mushroom Sauce

Pork Medallions with Dijon-Mushroom Sauce
  • Prep 30 min
  • Total 30 min
  • Ingredients 11
  • Servings 2
A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.
Updated May 12, 2005
Bake-Off® Contest 37, 1996
Bake-Off® Contest 37, 1996
Frank Hollands
Moorhead, Minnesota

Ingredients

  • 5 teaspoons butter
  • 1 shallot, finely chopped (2 tablespoons)
  • 1 jar (4.5 oz) 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 Facts

Serving Size: 1 Serving
Calories
480
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
20g
102%
Trans Fat
1g
Cholesterol
180mg
60%
Sodium
740mg
31%
Potassium
560mg
16%
Total Carbohydrate
6g
2%
Dietary Fiber
2g
7%
Sugars
3g
Protein
29g
% 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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