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Prep 30min
Total30min
Ingredients11
Servings2
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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
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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.
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