Friday, September 22, 2006

Pork Tenderloin with Dijon Cream Sauce

Serves: 2
Prep time: 15 min
Cook time: 15 min

1# pork tenderloin, cut into 1" slices
Seasoned flour (S&P)
2 Tbl. butter, divided
2 tsp. canola or olive oil
2 green onions, sliced (coin shape), white and green parts separated
1/3 cup white wine or dry vermouth
1/2 cup heavy cream
1 tsp. Dijon mustard - or more to taste
salt and pepper to taste

  • Preheat oven to low, about 170 degrees.
  • Pound pork medallions to 1/2" thick.
  • Melt 1 tablespoon of butter and 2 tsp. oil over medium high heat.
  • Dredge pork in seasoned flour. Add all at once to pan and saute 2 minutes per side. Remove to a plate and hold in the oven while finishing the sauce. (pork will be a bit underdone but will finish in the oven.)
  • Add the remaining 1 tablespoon butter to pan.
  • Add white part of onion, saute for 1 minute.
  • Add wine or vermouth, simmer until reduced to about 3 tablespoons.
  • Add cream, simmer 2 - 3 minutes until thickened.*
  • Stir in Dijon, add salt and pepper to taste.
  • Spoon sauce over pork, garnish with green part of onion.
*If sauce ends up too thick for your liking, add a little water, but no more than 1/4 cup.

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