Ingredients
1 pork tenderloin (about 1 pound)3 tablespoons butter1/2 teaspoon dried thyme1/2 teaspoon salt1/4 teaspoon pepper1 cup sliced fresh mushrooms1 small onion, sliced2/3 cup milk1 tablespoon Dijon mustard1-1/2 teaspoons cornstarch
Preparation
Cut tenderloin widthwise into fourths. Slice each piece in half but do not cut all the way through; open and flatten each piece. Melt butter in a large skillet; add pork. Combine thyme, salt and pepper; sprinkle half over the meat. Cook 3-4 minutes per side. Add mushrooms and onion. Cook and stir until vegetables are almost tender and pork is no longer pink. Remove meat to a platter and keep warm. Combine milk, mustard, cornstarch and the remaining thyme mixture; stir into the vegetables. Bring to a boil; cook and stir for 2 minutes. Spoon over pork and serve immediately.
