Pork Medaillions with Creamed Mushrooms

Saturday March 12

Inspired by Julia in The Way to Cook, who makes chicken and creamed mushrooms with a squirt of lemon.

In this case, some half-inch-thick pork tenderloin medallions were patted with salt, pepper, and fresh thyme leaves, then browned in oil and removed to the warming oven. In the same pan went butter and sliced mushrooms, a tablespoon each of lemon juice and more thyme leaves, and when they were darkened and juicy, a big splodge of heavy cream. The juices from the meat were poured into the mushrooms, and cooked until thick and creamy.

Julia is right - but then, you knew that.