Pork Medallions With Dijon Mushroom Sauce
| 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
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Nutrition (calculated from recipe ingredients)
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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