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Quick Pork Medallions with Mustard Cream

Source of Recipe


Cooking with Paula Deen, January / February 2011



List of Ingredients



• 2 (1-pound) pork tenderloins, trimmed and cut into 1-inch-thick slices
  
• 2 tsp salt
  
• 2 tsp ground black pepper
  
• ¼ cup butter, divided
  
• 1 shallot, thinly sliced
  
• ½ cup dry white wine
  
• 1 tsp dried rubbed sage
  
• 1 ½ cups heavy whipping cream
  
• 1 Tbsp coarse-grained mustard
  
• Garnish: fresh sage leaves
  






Instructions



1. Pound pork slices to ¼-inch thickness. Sprinkle each evenly with salt and pepper.
   
   
2. In a large skillet, melt 2 tablespoons butter over medium-high heat. Add pork, in batches, if necessary, and cook for 3 to 4 minutes per side or until browned. Remove from skillet, and keep warm.
   
   
3. Melt remaining 2 tablespoons butter in skillet. Add shallot and cook, stirring constantly, for 2 minutes. Slowly add wine and sage, and cook, stirring to loosen browned bits from bottom of skillet with a wooden spoon, until wine is reduced by half. Add cream, and simmer for 4 to 5 minutes or until sauce is thickened. Stir in mustard. Serve immediately over pork medallions.
   Garnish with fresh sage, if desired.
   
   Makes 6 to 8 servings.