Pork Medallions With Dijon Mushroom Sauce

“We know that all things work together for good to them that love God” (Romans 8:28). The Christian does not merely hold this as a theory, but he knows it as a matter of fact. Everything has worked for good as yet; the poisonous drugs mixed in fit proportions have worked the cure; the sharp cuts of the lancet have cleansed out the proud flesh and facilitated the healing. Every event as yet has worked out the most divinely blessed results; and so, believing that God rules all, that He governs wisely, that He brings good out of evil, the believer’s heart is assured, and he is enabled calmly to meet each trial as it comes. The believer can in the spirit of true resignation pray, “Send me what Thou wilt, my God, so long as it comes from Thee; never came there an ill portion from Thy table to any of Thy children.'

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy			1	Servings

INGREDIENTS

3	T	Plus 1 tsp. unsalted butter
2		Shallots, finely chopped
9	oz	Jar sliced mushrooms
		drained
2	t	Oil
1 1/2	lb	Pork tenderloins, cut into
		16 3/4 inch thick slices
2	T	Cognac or apple juice
2	T	Dijon mustard
1	c	Whipping cream

INSTRUCTIONS

Prep: 10 min, Cook: 20 min.  Melt 1 Tbs. plus 1 tsp. butter in a heavy
nonstick skillet over medium  heat. Saut shallot and mushrooms 1
minute, stirring until tender.  Remove from skillet. Add remaining
butter and oil to skillet. Saut  pork 8-10 minutes or until browned and
no longer pink, turning slices  halfway through cooking. Season with
salt and pepper to taste. Remove  from skillet and cover to keep warm.
Gradually add cognac to skillet.  Stir in mustard and cream. Bring to a
boil. Boil 1-2 minutes,  stirring constantly, or until slightly
thickened. Add mushroom  mixture and cook 1 minute or until thoroughly
heated. Serve sauce  over pork.  Posted to recipelu-digest Volume 01
Number 632 by molony  <molony@scsn.net> on Jan 29, 1998

A Message from our Provider:

“You can tell how big a person is by what it takes to discourage him.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 3223 Calories From Fat: 1681 Total Fat: 189.8g Cholesterol: 1057.2mg Sodium: 1014mg Potassium: 6705.4mg Carbohydrates: 150g Fiber: 3.4g Sugar: 5.3g Protein: 237.5g