Pork Medallions With Mustard Sauce

Recipe Ingredients

1		Pork tenderloin - (1 lb)
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly-ground black pepper
3 tablespoons	45ml	Butter
3		Green onions - sliced, white and
		Green parts separated
1/3 cup	78ml	Dry white wine
1 cup	237ml	Whipping cream
1/4 cup	59ml	Dijon mustard

Recipe Instructions

Cut 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.

This recipe yields 4 servings.

Source:
Bon Appetit, October 1991

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