Pork Medallions in Peppery Mushroom Gravy Tom & Kari

3 cups dry medium-wide egg noodles
1 pound pork tenderloin
1 teaspoon olive oil
1 cup sliced mushrooms
1/2 teaspoon minced garlic
2 cups beef broth
2 tablespoons sun-dried tomato sprinkles
1 tablespoon Dijon mustard
1 tablespoon tomato paste
1 teaspoon dried thyme
1 teaspoon brown sugar
1 teaspoon coarsely ground black pepper

Cook noodles according to package directions, omitting salt and oil. Drain. While noodles boil, trim fat from pork; cut crosswise into 8 pieces. Place each piece between 2 sheets of heavy duty plastic wrap; flatten to 1/4-inch using a meat mallet or rolling pin. Heat oil in a large nonstick skillet over medium-high heat. Add pork; saute 2- 3 minutes on each side. Remove from pan; keep warm.
Add mushrooms and garlic; saute 1 minute. Add broth and remaining ingredients; bring to a boil. Cook 2 minutes, stirring frequently. Return pork to skillet, reduce heat, and simmer 2 minutes. Serve over noodles.

4 servings

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