Pork Medallion With Dijon-Mushroom Sauce

We eat a lot of chicken and beef in our house and sometimes it is nice to change things up a little. Pork is one of those ingredients that I am never quite sure what to do with it. Give this Pillsbury recipe a try. It is easy to make and only takes about 30 minutes. This recipe makes two servings but can easily be doubled.

Pork Medallion With Dijon-Mushroom Sauce

Ingredients:

5 teaspoons butter

1 shallot, finely chopped (2 tablespoons)

1 jar (4.5 oz) sliced mushrooms, drained

1 teaspoon vegetable oil

1 pork tenderloin (1/2 to 3/4 lb), cut into 8 (3/4 inch thick) slices

1/8 teaspoon salt

1/8 teaspoon pepper

1 tablespoon apple juice

1 tablespoon Dijon mustard

1/2 cup whipping cream

fresh thyme sprigs or basil leaves, if desired

Directions:

In eight inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet. To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cove to keep warm. Gradually add apple juice to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.