Medalions of Pork With Spicy Mushroom Sauce

Medalions of Pork With Spicy Mushroom Sauce

2 pork tenderloins
12 ounces mushrooms, cleaned & quartered
1 clove garlic, minced
5 green onions, sliced thin
1 teaspoon cajun seasoning
salt and pepper, to taste
1 1/4 cups heavy cream
5 tablespoons butter, divided
2 tablespoons oil
parsley for garnish

Trim all fat and silver skin from tenderloins. Slice 6 to 8 - 1 1/4 inch slices from each tenderloin...from large end. Place each tenderloin between a piece of plastic wrap and flatten to 3/8". Cover and set aside.

Melt 3 tablespoons butter in a large heavy skillet over medium heat. Saute mushrooms in butter until the juices start to flow, then add the garlic, green onions, and cajun seasoning, and cook until most of the liquid is evaporated. Add cream and reduce until thickened to a gravy like consistency; cover and keep warm.

Heat a large nonstick skillet over medium to medium-high heat and melt remaining butter with the oil until bubbly. Season the tenderloins with salt and pepper and saute in butter and oil about 2 to 3 minutes per side, and until browned. Drain on paper towels. Place on serving platter and pour mushroom sauce over. Sprinkle with chopped parsley if desired, and serve.

Serves 4