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Pork Medallions with Dijon Mushroom Sauce Recipe

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This recipe for Pork Medallions with Dijon Mushroom Sauce is from The Epworth UMC Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 teaspoons butter
2 tablespoons shallot, finely chopped
1/2 cup sliced mushrooms
1 teaspoon oil
1 1/2 - 1 3/4 pound pork tenderloin, cut into 8 (3/4-inch) slices
1/8 teaspoon salt
1/8 teaspoons pepper
1 tablespoon apple juice (or cognac)
1 tablespoon Dijon mustard
1/2 cup whipping cream
3-4 sprigs fresh thyme
1/2 teaspoon basil leaves, chopped
Directions:
Directions:
Melt 2 teaspoons of butter in medium skillet over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet. Add remaining 3 teaspoons butter and oil to skillet. Add port; cook 8-10 minutes or until browned and no longer pink in center. Remove pork from skillet; cover and keep warm. Gradually add apple juice (or cognac) to skillet; stir in mustard and cream. Add thyme and basil. Bring to a boil. Boil 102 minutes or until slightly thickened, stirring constantly. Add mushroom mixture; cook 1 minute or until thoroughly heated. To serve, arrange pork slices on each individual plate. Spoon sauce over pork. Garnish with thyme.

 

 

 

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