Pork tenderloin is well-seasoned and cooked with a wonderful, rich mustard sauce in this easy recipe. The pork tenderloin is sliced about 3/4 inch thick but can be pressed or gently pounded to make the medallions thinner for quicker cooking.
- 2 pork tenderloins (about 1 to 1 1/2 pounds total)
- 3 tablespoons butter (divided)
- 1 medium shallot (finely chopped)
- 8 ounces mushrooms (sliced)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons white wine or apple juice
- 1 cup heavy cream
- 2 tablespoons Dijon mustard or good quality gourmet mustard
- 1 to 2 tablespoons fresh rosemary
Trim the pork of excess fat and remove the silver skin. Cut into 3/4-inch slices and set aside.
Cook the pork medallions for about 10 minutes, turning to brown both sides, or until cooked through. Sprinkle with salt and pepper and remove to a warm plate; keep warm.
Arrange pork medallions on a serving platter and spoon mushroom sauce over all. Sprinkle with rosemary leaves, if desired.
Serve with noodles, rice, or potatoes along with a tossed salad or steamed vegetables.