5 tsp. butter
1 shallot, finely chopped
1 (4 1/2 oz.) jar sliced mushrooms, drained
1 tsp. oil
1/2 to 3/4 pork tenderloin, cut in 1-inch slices
1/8 tsp. salt and pepper
1 tbsp. apple juice
1/2 c. whipping cream
1 tbsp. Dijon mustard

Melt 2 teaspoons butter in medium skillet. Add shallot and mushrooms. Cook and stir 1 minute or until tender. Remove. Add remaining butter and oil to skillet. Add pork. Cook 8 to 10 minutes. Turn once. Sprinkle with salt and pepper. Remove and keep warm. Gradually add apple juice. Stir in mustard and cream. Bring to boil. Boil 1 to 2 minutes. Add mushroom mixture. Cook 1 minute, stirring constantly. Place pork on plate. Spoon sauce over. Garnish with thyme. Goes well with wild rice.