Tuesday, January 10, 2012

Pork Medallions with Dijon-Mushroom Sauce

Lately, I’ve been really crazy over a creamy mushroom sauce that Ted cooks at the Tidewater. I get it served over rice with chicken, and although I’ve never been a huge fan of mushrooms, I think that this dish is wonderful. What’s even better is that Tom loves the leftovers that I bring home - and he hates mushrooms (among many other things). While scanning the Pillsbury website for a new recipe to try out, I found this recipe and was dying to try it out.
Pork Medallions with Dijon-Mushroom Sauce
  • 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 (½ to ¾ lb), cut into 8 (¾ inch-thick) slices
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon cognac or apple juice
  • 1 tablespoon Dijon mustard
  • ½ cup whipping cream
  • Fresh thyme sprigs or basil leaves, if desired

  • 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.
  • 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.
  • 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 unlit thoroughly heated. Serve sauce over pork slices; garnish with thyme.

The flavors were good. The recipe didn’t make as much sauce as I would have hoped, so if I make it again, I would double that part. Tom was kind enough to say that the tenderloin was excellent, and when prodded, he said that the flavor of the sauce was good.

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