Pork Medallions with Dijon-Mushroom Sauce Recipe
A creamy sauce adds an elegant touch to a dinner ready in just 30 minutes.
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Plate
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 cognac or apple juice
- 1 tablespoon Dijon mustard
- 1/2 cup whipping cream
- Fresh thyme sprigs or basil leaves, if desired
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