Recipe for Pork Medallions with Dijon Mushroom Sauce 
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Yield:
1 Servings
Ingredients:
Amount Ingredient
3 tbl Plus 1 tsp. unsalted butter
2 x Shallots, finely chopped
9 oz Jar sliced mushrooms, drained
2 tsp Oil
1/2 lb Pork tenderloins, cut into 16 3/4 inch thick slices
2 tbl Cognac or apple juice
2 tbl Dijon mustard
Instructions:
Instructions: Prep: 10 min, Cook: 20 min.

Melt 1 Tbs. plus 1 tsp. butter in a heavy nonstick skillet over medium heat. Saute shallot and mushrooms 1 minute, stirring until tender. Remove from skillet. Add remaining butter and oil to skillet. Saute 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.

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