Pork Tenderloin Medallions With Dijon Mushroom Sauce
Quick and easy pork tenderloin medallions are served with a tasty, creamy sauce featuring shallots and mushrooms.
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Instructions
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Trim pork tenderloin, remove silver skin, and slice into 3/4-inch medallions.
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In a large skillet, melt 2 tablespoons butter, then cook shallots and mushrooms until tender.
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Remove mushrooms to a plate. Add the remaining 1 tablespoon butter and olive oil to the skillet.
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Cook pork medallions for about 10 minutes, turning halfway, then season with salt and pepper and transfer to a warm plate.
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Add wine to the skillet, stir in cream and mustard, then bring to a boil and cook for 2 minutes.
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Return mushrooms to the cream mixture and cook for 1 additional minute.
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Arrange pork medallions on a platter and spoon the mushroom sauce over them; sprinkle with rosemary if desired.