This meal from last night is a faithful trooper on the list of Roediger House regulars: pork medallions in a dijon mushroom sauce. Usually canned mushrooms are the easy reach on this, but I went ahead and sautéed fresh mushrooms along with minced shallots. Jasmine rice and lima beans were decent sides but I always wish I'd made more goop when this dish finds its way to the plates.
"Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands of Minnesota. From Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41.
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