PORK MEDALLIONS WITH DIJON MUSHROOM SAUCE
Such a great sauce! From Earthy Delights.
Provided by Vicki Butts (lazyme)
Categories Pork
Time 35m
Number Of Ingredients 10
Steps:
- 1. Melt 2 tablespoons plus 2 teaspoons of the butter in a heavy skillet over medium heat.
- 2. Saute the shallot and mushrooms for about 2 minutes, or until the chanterelles begin to soften and give off their own moisture.
- 3. Remove from skillet. Add the remaining butter and oil to the skillet, using it to saute 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.
- 4. 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.
- 5. Serve the sauce over the pork.
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Sahayla Bryant
[email protected]Good, but not great. The pork was a bit dry, and the sauce was a little bland. I think it needed more seasoning. Overall, it was an okay dish, but I wouldn't make it again.
JANI TRICKS
[email protected]This pork medallion dish was a hit at my dinner party. The pork was cooked perfectly, and the sauce was divine. I received compliments from all my guests, and they all asked for the recipe. Definitely a keeper!
Niamh Farrell
[email protected]I'm not usually a fan of pork, but this recipe changed my mind. The pork medallions were incredibly tender and flavorful, and the Dijon mushroom sauce was rich and creamy without being too heavy. I served it over rice, and it was a quick and easy wee
B Finch
[email protected]I'm a big fan of pork, and these medallions did not disappoint. They were cooked to perfection, with a nice juicy interior and a crispy outer layer. The Dijon mushroom sauce was the perfect accompaniment, adding a subtle tanginess to the dish. I pair
Yusufu Kayiira (Owakabi)
[email protected]This pork dish is an absolute delight! The combination of tender pork medallions and the rich, creamy Dijon mushroom sauce is just heavenly. I followed the recipe precisely, and the results were spectacular. My family raved about it, and even my pick