Pork medallions

Yield: 4 Servings

Measure 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

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.

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