Pork medallions with mustard sauce
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 1-lb. pork tenderloin |
| ⅓ | cup | All purpose flour |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Butter |
| 3 | eaches | Green onions - sliced, white & green parts |
| Separated | ||
| ⅓ | cup | Dry white wine |
| 1 | cup | Whipping cream |
| ¼ | cup | Dijon mustard |
Directions
Cut tenderloin crosswise into ½-inch thick pieces. Pound between sheets of waxed paper to thickness of ¼ 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 ⅓ 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 ¼ 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.
Recipe from "Too Busy To Cook", Bon Appetit, October, 1991.
Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks:
Submitted By MICHELLE BASS On 01-19-95