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Pork Tenderloin with Dijon Cream

Source of Recipe


posted by Pat T at Roundersonline






List of Ingredients



• 1 lb. pork tenderloin, cut into 2" slices
  
• Seasoned flour
  
• 2 Tbsp. butter, divided
  
• 2 tsp. canola or olive oil
  
• Sauce:
  
• 2 green onions, sliced (coin shape), white and green parts separated
  
• 1/3 c. white wine or dry vermouth
  
• 1/2 c. heavy cream
  
• 1 tsp. Dijon mustard (or more to taste)
  
• Salt and pepper to taste
  






Instructions



1. Preheat oven to low, about 170°. Lightly pound pork medallions to 1" thick. Melt 1 Tbsp. of buter and 2 tsp oil over medium high heat.
   
   
2. 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 tablespoon of 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.
   
   
3. Add cream and simmer 2-3 minutes until thickened* Stir in Dijon, add salt and pepper to taste.
   
   
4. Return pork to pan to coat with sauce. Serve over rice or pasta, garnishing with the green part of the onion.
   
   
5. Serves 2.
   
   






Final Comments


*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 sauce to pour over white or brown rice.