Ingredients
5 teaspoons butter
1 shallot, finely chopped (about 2 Tablespoons)
1 (4.5 ounce) jar sliced mushrooms
1 teaspoon oil
3/4 - 1 pound pork tenderloin, cut into 3/4 inch slices
1/4 teaspoon salt
1/8 teaspoon pepper
1 Tablespoon Cognac
1 Tablespoon Dijon mustard
1/2 cup whipping cream
Instructions
Melt 2 teaspoons butter in medium skillet over medium heat. Add shallots and mushrooms and cook, stirring, until tender. Remove from skillet and set aside.
Add remaining butter and oil to skillet. Add pork and cook 8 - 10 minutes or until browned and no longer pink. Turn slices 1/2 way through cooking. Sprinkle with salt and pepper. Remove from skillet and cover to keep warm.
Gradually add cognac to skillet. Stir in mustard and cream. Bring to boil. Boil for 1 - 2 minutes or until slightly thickened, stirring constantly. Add mushrooms mixture and cook 1 minute more.
To serve, arrange pork slices on plate and top with sauce.