Pork medallions
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Pork tenderloin; cut into 3\" pieces |
| ¼ | cup | Vegetable oil |
| 3 | larges | Bell pepper; cut into 3\" x 1/4 |
| 4 | Bottled artichoke hearts; quartered | |
| Mustard Bechamel | ||
| ¼ | cup | Unsalted butter |
| 2 | tablespoons | All-purpose flour |
| 1 | cup | Milk; scalded |
| ¼ | cup | Dry white wine |
| ¼ | cup | Dijon mustard |
| 1 | tablespoon | Whole grain mustard |
Directions
Use a mild Dijon mustard and keep sauce warm. Gently flatten the pork. In a frying pan heat 2 tablespoons of the oil. Add the pepper strips and artichoke hearts and, stirring often, cook 5 minutes. Remove vegetables from the pan and keep warm. In the same pan heat the remaining oil, brown pork 1 minute per side and then cook about 4 minutes per side. To serve, arrange the pork on individual plates and top with the mustard bechamel.
Garnish with the bell peppers and artichoke hearts. Mustard Bechamel In a heavy pan over medium heat melt 2 tablespoons of the butter. Add the flour. Cook 2 minutes, stirring constantly. Wisk in the mild and wine.
Remove from the heat and dwisk in the mustards and remaining butter. Keep warm until serving time.