Pork Medallions with Dijon- Mushroom Sauce by TWT

[beemaster]

Pork Medallions with Dijon- Mushroom Sauce


5 tsps. butter
1 shallot, finely chopped - 2 tbsps.
1 (4.5 oz.) jar sliced mushrooms,
drained
1 tsp. vegetable oil
1 pork tenderloin- ½ - ¾ lb. - cut
into ¾ inch thick slices
Salt and pepper to taste
1 tbsp. apple juice or white wine
1 tbsp. Dijon mustard
½ cup whipping cream
In skillet, melt 2 teaspoons butter; add shallots and mushrooms; cook
until tender then remove from skillet. With the same skillet add
remaining 3 tablespoons butter and the oil. Add pork; cook 8 - 10 minutes,
turning slices halfway through cooking. Sprinkle with salt and
pepper; remove from skillet; cover. Gradually add juice or wine to the
skillet; stir in mustard and cream. Heat to a boil for 1 - 2 minutes until
slightly thickened. Add mushroom mixture; heat back up. Spoon
sauce over pork slices. Garnish with herbs.