Pork Medallions With Dijon-Mushroom Sauce

• 5 teaspoons butter
• 1 shallot, finely chopped (2 tablespoons)
• 1 (4 1/2 ounce) jar Green Giant sliced mushrooms, drained
• 1 teaspoon vegetable oil
• 1 pork tenderloin, cut into 8 (1/2 to 3/4 lb)
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon cognac or 1 tablespoon apple juice
• 1 tablespoon Dijon mustard
• 1/2 cup whipping cream
• fresh thyme sprigs or basil leaves, if desired

1. In 8-inch skillet, melt 2 teaspoons of the butter over medium heat. Add shallot and mushrooms; cook and stir 1 minute or until tender. Remove from skillet.
2. To same skillet, add remaining 3 teaspoons butter and the oil. Add pork; cook 8 to 10 minutes, turning slices halfway through cooking, until browned and no longer pink in center. Sprinkle with salt and pepper. Remove from skillet; cover to keep warm.
3. Gradually add cognac to same skillet; stir in mustard and cream. Heat to boiling; boil 1 to 2 minutes, stirring constantly, until slightly thickened. Add mushroom mixture; cook 1 minute or until thoroughly heated. Serve sauce over pork slices; garnish with thyme.

butter, shallot, mushrooms, vegetable oil, pork tenderloin, salt, pepper, cognac, mustard, whipping cream, thyme

Taken from www.food.com/recipe/pork-medallions-with-dijon-mushroom-sauce-410886 (may not work)