Seasoned Pork Medallions with Creamy Dijon Sauce, Mushrooms & Onions, and Roasted Sweet Potato Coins

Creamy Dijon Sauce Ingredients:

2 tsp garlic powder
2 tsp onion powder
1 c buttermilk or heavy cream
1 c chicken stock
3 Tb dijon mustard
salt & pepper to taste
1 tsp cayenne

2 Tb butter
1/8 c fresh chopped parsley
1 Tb fresh rosemary

Cooking Instructions:

Preheat the oven to 400 degrees
1. Slice pork into 6 -1/4″- 1/2″ slices
2. Combine first five ingredients for sauce in a bowl, stir until combined
3. Divide mix: add half the mix to a small saucepan set aside, with the remaining dijon mix add sliced pork to the bowl and marinate for 30 minutes
4. To make sauce, add 2 Tb butter and fresh herbs to the dijon mix in a saucepan and cook on low heat until hot. *for a thicker sauce add cornstarch slurry to sauce
5. While pork is marinating, wash and cut button mushrooms in half, dice 1 small yellow onion and cut 2 sweet potatoes into coins 1/4″-1/2″ thick
6. Lay parchment on a baking sheet, toss sweet potatoes in desired oil, about 1-2 Tb, season with salt & pepper, place potatoes in the center of the oven
7. When potatoes are nicely browned (15-20 minutes) remove from the oven & flip them over to the other side. Continue Roasting for another 10-15 minutes, browned & tender in the center
8. While the potatoes are baking sauté onions & mushrooms in a medium saucepan, medium to high heat for a nice browned sear. Set aside in a separate dish
9. In the same saucepan you sautéd mushrooms and onions. On medium high heat add marinated pork loin 2-3 at a time, searing on both sides for a golden brown 10-12 minutes, transfer to a baking sheet and cover with foil, sear the remaining pork and add mushrooms & onions back to the pan.

Platter pork slices and top with mushrooms and onions, drizzle with creamy dijon sauce, served with a side of sweet potatoes. Enjoy!