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Pork Tenderloin with Dijon Cream




Source of Recipe


Posted by weed30 at ths.com Recipe exchange.


List of Ingredients




1 lb. pork tenderloin, cut into 2" slices
Seasoned flour
2 Tblsp. butter, divided
2 tsp. canola or olive oil

Sauce:
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


Recipe



Preheat oven to low, about 170 degrees. Lightly pound pork medallions to 1" 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 sauté 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, sauté for 1 minute. Add wine or vermouth, simmer until syrupy and reduced to about 3 tablespoons. Add cream, simmer 2 - 3 minutes until thickened.* Stir in Dijon, add salt and pepper to taste. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion. Serves: 2.

*If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup. You can also double the sauce ingredients so there is enough to pour over white or brown rice – yum!