Pork Medallions with Dijon Mushroom Sauce

This is a great dish to serve when appetites really soar. Even the fussiest kids, who live for hotdogs, love this recipe.

Ingredients:

1/4 cup plus 3 tablespoons unsalted butter
4 shallots, finely chopped
1 pound fresh Chanterelle mushrooms, sliced
1 tablespoon plus 1 teaspoon extra virgin olive oil
3 pounds pork tenderloin, cut into 32 slices, about 3/4 inch thick
1/4 cup cognac
1/4 cup Dijon mustard
2 cups whipping cream

Preparation:

Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
Sauté the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
Remove from skillet. Add the remaining butter and oil to the skillet, using it to sauté the pork for about 8 to 10 minutes, or until it is browned and no longer pink. Turn the slices halfway through cooking. Season the slices with salt and freshly ground black pepper to taste.
Remove the pork from the skillet and cover to keep it warm.
Gradually add the cognac to the skillet and stir in the mustard and the cream. Bring the mixture to a boil and continue boiling for 1 to 2 minutes, or until heated through.
Serve the sauce over the pork.

Directions:
This is a great dish to serve when appetites really soar. Even the fussiest kids, who live for hotdogs, love this recipe.

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Pork Medallions with Dijon Mushroom Sauce

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