Yield: 1 Servings
|3 tablespoons||Plus 1 tsp. unsalted butter|
|2||Shallots; finely chopped|
|9 ounces||Jar sliced mushrooms; drained|
|1½ pounds||Pork tenderloins; cut into 16 3/4 inch thick slices|
|2 tablespoons||Cognac or apple juice|
|2 tablespoons||Dijon mustard|
|1 cup||Whipping cream|
Prep: 10 min, Cook: 20 min.
Melt 1 Tbs. plus 1 tsp. butter in a heavy nonstick skillet over medium heat. Saut shallot and mushrooms 1 minute, stirring until tender. Remove from skillet. Add remaining butter and oil to skillet. Saut pork 8-10 minutes or until browned and no longer pink, turning slices halfway through cooking. Season with salt and pepper to taste. Remove from skillet and cover to keep warm. Gradually add cognac to skillet. Stir in mustard and cream. Bring to a boil. Boil 1-2 minutes, stirring constantly, or until slightly thickened. Add mushroom mixture and cook 1 minute or until thoroughly heated. Serve sauce over pork.
Posted to recipelu-digest Volume 01 Number 632 by molony <molony@...> on Jan 29, 1998