German Pork Medallions with Mushrooms in a Cognac Cream Sauce


4-6 Pork Tenderloins (1/2 in thick)

5 Tbsp unsalted butter

½ cup Cognac

¼ cup dry white wine

½ cup beef base

1 lb sliced portabella mushrooms

¼ cup diced onions

1 pint half and half cream

¼ cup whipping cream

To taste-  salt & freshly ground pepper

1 Pkg.  Bessie’s Al Dente Noodles


Brown the pork in 2 tablespoons of the butter in a large heavy skillet over moderately high heat; remove to a shallow baking dish, cover with foil and keep warm. Deglaze the skillet with Cognac or good brandy and wine, add broth and reduce by two-thirds; pour over the pork, re-cover and set in a warm oven 250 degrees F.

Add the remaining 3 tablespoons of butter to the skillet and sauté mushrooms and onions 5-7 minutes or until mushrooms are limp and juices have evaporated. Add half and half and cream and simmer over medium low heat 10-15 minutes until cream reduces by half and is the consistency of a thin white sauce. Add pork medallions and juices into the skillet. Season with salt and pepper.  Heat & Serve on a bed of Bessie’s Al Dente Noodles.

DinnersMonica Heil