This is a very sentimental meal for me, one that my mother and I made when she did her part to send me into kitchendom by buying a recipe magazine in the grocery check-out aisle. It's always good, and it always brings her to mind.
"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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