Pork Medallions and Mushrooms

Pork Medallions and Mushrooms

1 lb pork tenderloin cut into 1 inch slices (I could only find the 2 lb packages so I cut 4 1-inch slices from one end and put the other lb or so into the freezer for a freezer meal).
1 lb fresh mushrooms. sliced ( I spent the little extra to purchase the sliced fresh mushrooms :-)
2 tbsp grapeseed or olive oil (divided)
3/4 cup Wildtree Piccata Sauce (divided)
1 teaspoon minced garlic
2 tbsp Dijon mustard

Preheat oven to 425 F.
Place 1 Tbsp oil in 9 x 13 baking dish.  Toss sliced mushrooms with 1/4 cup Piccata Sauce and the garlic. Bake for 30 minutes.
While mushrooms are baking, put remaining 1 tbsp oil in a skillet.  Add pork and brown on each side.
Mix together remaining 1/2 cup Piccata Sauce and mustard in a bowl.
When mushrooms have finished, place pork slices on top of mushrooms and top with the Piccata Sauce mixture.  Turn over down to 350.  Place baking dish back in oven and bake for 10 minutes or until pork is 145 F.