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Pork Tenderloin with Cream Sauce

List of Ingredients






Pork tenderloin in a Dijon Cream SaucePork tenderloin in a Dijon
Cream Sauce

5 tsp. butter
1 shallot,finely chopped
1 4 1/2 oz. jar sliced mushrooms
1 tsp. oil
1/2 to 3/4 lb. pork tenderloin, cut into 8 pieces
1/8 tsp. salt
1/8 tsp. pepper
1 T. cognac
1 T. Dijon mustard
1/2 c. heavy cream

Melt 2 tsp. of the butter in med. skillet over med. heat. Add
shallot and mushrooms; cook and stir 1
min. or until tender. Remove from heat.
Add remaining 3 tsp. butter and oil to skillet. Add pork; cool 8
mins.or until browned and no longer
pink, turning halfway through cooking. Sprinkle with salt and
pepper. Remove from skillet; cover to
keep warm.
Gradually add cognac to skillet; stir in mustard and cream. Bring
to a boil. Boil 1 to 2 mins. or until
slightly thickened, stirring constantly. Add mushroom mixture;cook
1 min. or until thoroughly
heated. To serve, arrange 4 pork slices on each plate;spoon sauce
over pork.








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Recipe