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Medallions of Pork w/ Thyme Cream Sauce




Source of Recipe


southern living


List of Ingredients




1 pork tenderloin (about 1 ½ pounds), sliced into ½ inch-thick medallions
1 tablespoon unsalted butter
1 tablespoon olive oil
16 ounces mushrooms, sliced (shitake, oyster, button, etc.)
2 teaspoons fresh thyme
Kosher salt and fresh ground pepper to taste
(1-2 tablespoons extra butter for sautéing mushrooms, if needed)
3/4 cup heavy cream
1-2 teaspoons hot pepper jelly



Recipe



HEAT 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Cook the pork medallions for 3 minutes on each side, until lightly browned. Transfer to a serving plate and place in the oven to keep warm.

REDUCE heat to medium. Add mushrooms, thyme, salt & pepper and cook until mushrooms have softened, about 3-5 minutes. Add a little extra butter if necessary to prevent the mushrooms from sticking.

STIR in cream & hot pepper jelly. Heat at a low boil until reduced and thickened, about 7-10 minutes. Plate the pork and spoon the sauce over the top.