The latest drawing from the freezer overstock lottery can came up a prepped protein that was well-suited to a longtime favorite dish taken from the annual Pillsbury recipe contest: pork medallions with dijon mushroom cream sauce. It's been long enough ago that I last made them, so all the better that the focus was entirely on their creamy goodness over excellent homemade mashed potatoes.
Adapted from "Pork Medallions with Dijon Mushroom Sauce," by Frank Hollands of Moorhead, Minnesota. Bake-Off Contest 37 (1996). Published in Pillsbury Classic Cookbooks' A Taste of the BAKE-OFF Issue from March 2001, p. 40-41.
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