PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE

Pork Medallions With Dijon Mushroom Sauce image

Provided by Vicki Butts (lazyme)

Categories Pork

Time 35m

Number Of Ingredients 10

1/4 c unsalted butter
3 Tbsp unsalted butter
4 shallots, finely chopped
1 lb fresh mushrooms (chanterelles recommended), sliced
1 Tbsp oil
1 Tbsp oil (additional to above)
3 lb pork tenderloin, cut into 32 slices about 3/4-inch thick each
1/4 c cognac
1/4 c dijon mustard
2 c whipping cream

Steps:

1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
4. Remove the pork from the skillet and cover to keep it warm. Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
5. Serve the sauce over the pork.