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.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shallot and mushrooms and cook, stirring, until mushrooms are tender. Remove the mushrooms to a plate and set aside. Add the remaining tablespoon of butter to the skillet along with the olive oil.
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.