Pork Medallions with Dijon Mushroom Sauce Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 5 tsp butter
1 shallot, finely chopped
1 small jar sliced mushrooms, drained
1 tsp oil
1/2-3/4 lb. boneless pork tenderloins, cut into 3/4 in. thick pieces
1/8 tsp salt
1/8 tsp pepper
1 Tbsp cognac (can substitute apple juice)
1 Tbsp Dijon mustard
1/2 C heavy whipping cream
Cooked Rice, if desired
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Directions: |
Directions:Melt 2 tsp butter in skillet over medium heat. Add shallots and mushrooms and cook 1 minute. Remove from skillet. Add remaining 3 tsp butter and 1 tsp oil to skillet. Add pork and cook 8-10 minutes or until browned and no longer pink. (turning slices halfway through cooking) Sprinkle with salt and pepper. Remove pork from skillet with tongs and cover to keep warm. Gradually add cognac to skillet; stir in mustard and cream. Bring to a boil and boil for 1-2 minutes or until slightly thickened, stirring constantly. Add mushroom mixture back to pan. Cook 1 minute or until thoroughly heated. To serve, arrange pork slices in serving casserole on a bed of cooked white or wild rice if desired. Pour sauce over pork. Serve immediately. |
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Number Of
Servings: |
Number Of
Servings:2 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: I always double or triple this recipe and cook the pork in batches using the same pan. Be sure to buy one solid pork tenderloin, and not two pieced together. Some prepackaged pork tenderloins are actually two very thin pieces. This won't give you the nice round medallions you need for this recipe.
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