Recipe for Pork Medallions With Mustard Sauce

Ingredients

1 each 1-lb. pork tenderloin
1/3 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoon butter
3 each green onions - sliced, white & gree; n parts
1 separated
1/3 cup dry white wine
1 cup whipping cream
1/4 cup dijon mustard

Instructions

ut tenderloin crosswise into 1/2-inch thick pieces. Pound between sheets of waxed paper to thickness of 1/4 inch. Combine flour, salt and pepper in shallow dish. Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Dredge pork in seasoned flour, shaking off excess. Add 1/3 of pork to skillet and saute until brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining pork in 2 more batches, adding 1 tablespoon butter to skillet for each batch. Add white parts of green onions to skillet. Saute until just tender, about 1 minute. Stir in white wine and boil until liquid is reduced to 2 tablespoons, about 3 minutes. Add whipping cream and simmer until thickened to sauce, about 5 minutes. Whisk in 1/4 cup Dijon mustard. Season sauce to taste with salt and pepper. Spoon sauce over pork. Garnish tenderloin with remaining green onions and serve.

Serves 4.





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