• 3 Tbs. plus 1 tsp. unsalted butter
• 2 shallots, finely chopped
• 9 ounces jars sliced mushrooms, drained
• 2 tsp. oil
• 1-1/2 lbs. pork tenderloins, cut into 16 3/4 inch thick slices
• 2 Tbs. cognac or apple juice
• 2 Tbs. Dijon mustard
• 1 cup whipping cream

Melt 1 Tbs. plus 1 tsp. butter in a heavy nonstick skillet over medium heat. Sauté shallot and mushrooms 1 minute, stirring until tender. Remove from skillet. Add remaining butter and oil to skillet. Sauté pork 8-10 minutes or until browned and no longer pink, turning slices halfway through cooking. Season with salt and pepper to taste. Remove from skillet and cover to keep warm. Gradually add cognac to skillet. Stir in mustard and cream. Bring to a boil. Boil 1-2 minutes, stirring constantly, or until slightly thickened. Add mushroom mixture and cook 1 minute or until thoroughly heated. Serve sauce over pork.

Per serving: calories 578, fat 41.0g, 66% calories from fat, cholesterol 215mg, protein 41.4g, carbohydrates 6.8g, fiber 1.7g, sugar 2.0g, sodium 470mg, diet points 15.1.

Dietary Exchanges: Milk: 0.2, Vegetable: 0.7, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 7.7, Sugar: 0.0, Very lean meat protein: 5.4

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The recommended wine is: Gewürztraminer.