Ingredients:
1 1/2 lbs pork tenderloins, trimmed
2 tablespoons flour
2 cups mushrooms, sliced
3 tablespoons shallots, minced
1 1/2 cups heavy cream
1/4 cup Dijon mustard
1/3 cup olive oil
Directions:
Trim pork and slice it into 1-inch medallions.
With a mallet, lightly pound each medallion to obtain even thickness, and then dust the medallions with flour.
In a skillet, heat the oil, add the pork and cook for about 3 minutes on each side or until they are cooked medium-well.
Add the mushrooms and shallots and saute for 1 to 2 minutes.
Add the mustard and heavy cream, and cook until the sauce has thickened slightly (about 1 to 2 minutes).
Serve with a favourite vegetable and rice or potato.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.