Pork Medallions in Mushroom Cream Sauce Recipe

Pork Medallions in Mushroom Cream Sauce

My new favorite dish! So quick, creamy and hearty. The combination of mushrooms, mustard and pork is sensational!

Ingredients

  • 1 each pork tenderloin, (about 2.5 pounds), cut into 12 pieces
  • salt and freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup fresh mushrooms, sliced
  • 1⁄4 cup onion, finely chopped
  • 1⁄2 cup apple juice
  • 1⁄2 cup chicken broth
  • 2 tablespoons dijon mustard
  • 3⁄4 cup half and half

Directions

  • Slice pork tenderloin into medallions, 1" thick. Season both sides with salt and pepper.
  • Heat butter and oil in large skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove cooked pork medallions and place on a serving plate, reserving drippings. Keep warm.
  • Over medium heat, add the mushrooms and onion to the pan. Sauté until tender.
  • Stir in apple juice, broth and half and half. Heat until reduced and thickened. Stir in mustard. Place medallions back into the sauce to reheat. Season to taste with salt and pepper.
  • Serve with sauce ladled over the top.

Ingredients

  • 1 each pork tenderloin, (about 2.5 pounds), cut into 12 pieces
  • salt and freshly ground pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 1 cup fresh mushrooms, sliced
  • 1⁄4 cup onion, finely chopped
  • 1⁄2 cup apple juice
  • 1⁄2 cup chicken broth
  • 2 tablespoons dijon mustard
  • 3⁄4 cup half and half

Directions

  • Slice pork tenderloin into medallions, 1" thick. Season both sides with salt and pepper.
  • Heat butter and oil in large skillet over medium-high heat. Brown pork quickly, about 1 minute on each side. Remove cooked pork medallions and place on a serving plate, reserving drippings. Keep warm.
  • Over medium heat, add the mushrooms and onion to the pan. Sauté until tender.
  • Stir in apple juice, broth and half and half. Heat until reduced and thickened. Stir in mustard. Place medallions back into the sauce to reheat. Season to taste with salt and pepper.
  • Serve with sauce ladled over the top.