Pork Medallions with Mushrooms and Dried Plums in a Creamy Mustard Sauce!

This is an absolute favorite at our house. It takes me back to an unexpected winter visit in Zurich Switzerland. Probably, because of the creamy mustard sauce and also because of the distinct woody taste of the wild forest mushrooms along with dried plums; all very rustic.

You will need: one 1-1/2 lb. pork loin, one onion, 'wild/wood' mushrooms (Bavarian), dried plums, and creamy style 'horseradish' mustard or a rich Dijon and of course heavy cream. Begin by sauteing one whole chopped onion in olive oil and butter. Wash and shave the mushrooms adding them to the skillet with the onion ...once the onion has browned.

Push aside the onion and mushrooms to add the pork loin cut into a medallion size. Brown on both sides until the juices run out when you push on each one. Bring back in the onion/mushrooms, add 1/4 lb of dried plums, mix together and pour in 1/3 cup of heavy cream and 1 large tbs of mustard. Cover and let simmer while you prepare the sides.

Oh yeah, a side of buttery mashed potatoes and green beans...

 ~ Tutti a Tavola!