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    Pork Tenderloin with Dijon Cream


    Source of Recipe


    Internet

    List of Ingredients




    1# pork tenderloin, cut into 2" slices
    Seasoned flour
    2 Tbl. 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 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 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.

    *If sauce ends up too thick for your liking, add a little water or milk, but no more than 1/4 cup.

    ** you can double the sauce ingredients so there is enough to pour over white or brown rice – yum!

    Serves: 2

 

 

 


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