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Categories:
butter shallot mushrooms vegetable oil pork tenderloin salt pepper cognac mustard whipping cream thyme
Viewed: 34 - Published at: a year agoIngredients
- 5 teaspoons butter
- 1 shallot, finely chopped (2 tablespoons)
- 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
- 1 teaspoon vegetable oil
- 1 pork tenderloin, cut into 8 (1/2 to 3/4 lb)
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon cognac or 1 tablespoon apple juice
- 1 tablespoon Dijon mustard
- 1/2 cup whipping cream
- fresh thyme sprigs or basil leaves, if desired
Method
- In 8-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; cover to keep warm.
- Gradually add cognac 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.
