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Old 03-01-2009, 12:09 PM
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Default Pork Medallions

1 lb. pork tenderloin
3/4 teaspoon seasoned pepper
Nonstick cooking spray or oil
2 cups fresh mushrooms, sliced
1 cup beef broth
2 teaspoons Dijon-style mustard
1/8 teaspoon salt
2 tablespoons water
1 tablespoon cornstarch
2 cups hot cooked rice or pasta
Snipped fresh parsley (optional)

Cut the tenderloin crosswise into eight 3/4-inch-thick slices. Place each slice between 2 pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to form 1/2-inch-thick medallions. Remove plastic wrap. Place medallions on a platter and sprinkle with seasoned pepper.

Coat a large skillet with cooking spray or oil. Place skillet over medium heat. Add pork medallions. Cook for about 3 minutes per side. Remove meat from skillet; cover with foil and keep warm.

In the same skillet, cook mushrooms for 5 minutes, stirring occasionally, to brown slightly. Carefully add broth, mustard and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes. In a small bowl, combine the water and cornstarch. Stir into the mushroom mixture. Cook and stir until the mixture is thickened and bubbly; cook and stir for 2 minutes more.

Add pork medallions to the mushroom sauce in the skillet; heat through. Transfer to a serving platter. Serve with rice or pasta. Garnish with parsley, if you like.

Barb
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