| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 3 |
tb |
Plus 1 tsp. unsalted butter |
| 2 |
|
Shallots; finely chopped |
| 9 |
oz |
Jar sliced mushrooms; drained |
| 2 |
ts |
Oil |
| 1 1/2 |
lb |
Pork tenderloins; cut into 16 3/4 inch thick slices |
| 2 |
tb |
Cognac or apple juice |
| 2 |
tb |
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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