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Creamy Mushroom Pork Medallions

Pork loin medallions pan-seared and simmered in a Dijon cream sauce with browned mushrooms.

Ingredients

• 1 1/2 lb pork loin, sliced into 8 medallions
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 3 tbsp butter
• 10 oz mushroom, sliced
• 2 tbsp shallot, minced
• 1/2 cup chicken broth
• 3/4 cup heavy cream
• 1 tbsp dijon
• 1 tbsp fresh parsley, chopped
• 1 lb broccoli, florets

Steps

1. Pound the pork medallions to 3/4 inch thick and season with the salt and pepper.
2. Heat the olive oil and 1 tablespoon of the butter in a large skillet over medium-high heat and sear the pork 3 minutes per side until browned and 145 F (63 C) inside, then remove to a plate.
3. Add the remaining butter and mushrooms and cook 6 minutes until browned, then add the shallot for 1 minute.
4. Pour in the broth and simmer 2 minutes, then stir in the cream and Dijon and simmer 3 minutes until slightly thick.
5. Return the pork and any juices to the pan for 1 minute.
6. Steam the broccoli for 5 minutes and serve alongside, with the parsley scattered over the pork.