Medallions Of Pork Tenderloins

Recipe Ingredients

		Mustard Sauce
1		Shallot
1 teaspoon	5ml	Buffer
1/2 cup	118ml	Dry white wine
1		Low-sodium chicken broth - (10 1/2 oz)
		= (preferably Campbell's)
2 tablespoons	30ml	Dry mustard
1 cup	237ml	Sour cream
		= (nonfat sour cream is fine)
		Freshly-ground black pepper - to taste
		Pork Medallions
6		Pork medallions
2		Shallots - chopped
		Olive oil
		Few drops of balsamic vinegar
		Freshly-ground black pepper - to taste

Recipe Instructions

For The Mustard Sauce: Chop the shallot coarsely and saute it in the butter until it's brown around the edges. Add the wine and the broth, and bring to a boil; continue boiling for about 10 to 15 minutes, until the broth is reduced to about 3/4 cup, give or take. Strain it, and throw away the shallot. Whisk in the mustard and sour cream until they're blended, and grind in the pepper to taste. (It probably won't need salt at all.) If it happens to be ready early, you can reheat it gently.

For The Pork Medallions: Have the butcher cut six slices off a loin of pork and pound them flat, or do it yourself, with the flat end of a meat pounder between layers of wax paper.

In a big fry pan, saute the shallots until they're wilted in enough olive oil to cover the bottom of the pan, then add the medallions, as many as will fit without crowding the pan; you may have to do it in two batches. Saute over medium heat for about 3 minutes. Just before turning the medallions over, put a few drops of balsamic vinegar into the pan, pouring directly onto the oil, not onto the medallions. (The vinegar will give the medallions a nice glazed look.) Swirl the oil around the pan to distribute it. Flip the medallions, and cut into the center of one after 3 more minutes to see if they're just cooked all the way through. When they are, sprinkle some pepper over them.

They should be lightly browned on the outside, and glazed.

This recipe yields 6 servings.

From RELAX! IT'S ONLY DINNER

Source:
Cookbook Digest, May/Jun, 1996

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